1 can Kidney beans- Pour in bottom of the bowl, juices and all.
Corn Bread- Make one recipe/pan. Can use box or homemade. Crumble and layer on top of beans.
1 can Mexi-Corn, drained- Layer on top of corn bread.
diced green onion- Layer over Corn
1 lb crumbled bacon- Layer over green onion.
2 c. Shredded cheddar cheese- Layer green onion.
1 1/2 mayo
1/2 c pickle juice- pour over top
*Mix mayo and pickle juice, pour over top of all layers. Let sit in fridge until ready to serve. Just before serving, mix all layers together.
Thursday, April 23, 2020
Shrimp and Grits
Grits:
3 c water
2 1/2 c milk
1 1/4 c ground grits
**I prefer quick grits to make this a weeknight dinner. If using quick, just mix per directions on container. Make 4 servings.
3 T Cream Cheese
1/4 tsp hot sauce
1/4 tsp garlic powder
2 T butter
salt and pepper to taste
Make grits, add rest of indredients and heat on very low until cheese is melted.
Shrimp/Sausage
1 Package Andouille (or Polish or Smoked) Sausage
1 bag frozen shrimp
1 tsp. Creole or Cajun Seasoning
1/2 tsp parsley
Slice sausage into 1/2 inch medallions, saute until cooked and slightly brown. If using pre-cooked shrimp, add straight into sausage, add seasoning, and saute until warm through. **If using uncooked shrimp, thaw and peal. Remove sausage to plate and leave grease, sauté shrimp with seasoning until pink and cooked, add sausage and saute a few more minutes.
Serve shrimp and sausage over the cheese grits.
*Could also add diced chicken breast in addition or replacement to shrimp.
3 c water
2 1/2 c milk
1 1/4 c ground grits
**I prefer quick grits to make this a weeknight dinner. If using quick, just mix per directions on container. Make 4 servings.
3 T Cream Cheese
1/4 tsp hot sauce
1/4 tsp garlic powder
2 T butter
salt and pepper to taste
Make grits, add rest of indredients and heat on very low until cheese is melted.
Shrimp/Sausage
1 Package Andouille (or Polish or Smoked) Sausage
1 bag frozen shrimp
1 tsp. Creole or Cajun Seasoning
1/2 tsp parsley
Slice sausage into 1/2 inch medallions, saute until cooked and slightly brown. If using pre-cooked shrimp, add straight into sausage, add seasoning, and saute until warm through. **If using uncooked shrimp, thaw and peal. Remove sausage to plate and leave grease, sauté shrimp with seasoning until pink and cooked, add sausage and saute a few more minutes.
Serve shrimp and sausage over the cheese grits.
*Could also add diced chicken breast in addition or replacement to shrimp.
Slow Cooker Hot Chocolate
2 cups 1/2 and 1/2
1 can Sweet Condensed Milk
12 oz bag Semi-Sweet Chocolate Chips
1/4 c. cocoa powder,
6-8 cups 2% milk, more to taste
2 tsp vanilla (or mint)
Whisk all ingredients except Chocolate Chips in crockpot until well mixed. Add in chocolate chips, cook on high until melted and combined. Stir often to break up chocolate chips. Turn to warm and serve.
1 can Sweet Condensed Milk
12 oz bag Semi-Sweet Chocolate Chips
1/4 c. cocoa powder,
6-8 cups 2% milk, more to taste
2 tsp vanilla (or mint)
Whisk all ingredients except Chocolate Chips in crockpot until well mixed. Add in chocolate chips, cook on high until melted and combined. Stir often to break up chocolate chips. Turn to warm and serve.
Saturday, April 11, 2020
Mint Brownies
Crust:
1 c. sugar
1/2 c. butter
4 eggs
1 can (1.5 cups) Hershey syrup
1 c flour
1/2 tsp baking powder
Cream sugar and butter. Add eggs and syrup and stir well. Mix in flour and baking powder. Bake at 350 for 20 minutes. Chill.
Filling:
1/2 c. margarine
2 c. powdered sugar
2 T milk
1 tsp peppermint extract
green food color
Mix all ingredients together, put on top of cooled crust, chill.
Top:
1/2 c. margarine
6 ox chocolate chips
Melt together, put on top of filling. Chill.
1 c. sugar
1/2 c. butter
4 eggs
1 can (1.5 cups) Hershey syrup
1 c flour
1/2 tsp baking powder
Cream sugar and butter. Add eggs and syrup and stir well. Mix in flour and baking powder. Bake at 350 for 20 minutes. Chill.
Filling:
1/2 c. margarine
2 c. powdered sugar
2 T milk
1 tsp peppermint extract
green food color
Mix all ingredients together, put on top of cooled crust, chill.
Top:
1/2 c. margarine
6 ox chocolate chips
Melt together, put on top of filling. Chill.
Tuesday, December 17, 2019
Drop Dumplings
2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons salt
2 tablespoons butter or Crisco
2 large eggs, beaten
3/4 cup milk (unsweetened soy or almond milk ok)
1. Sift together flour, baking powder, and salt.
2. Cut in butter/ Crisco
3. Beat eggs and milk together.
4. Add to flour mixture and stir until just mixed.
5. Drop by spoonful into boiling broth.
Saturday, April 20, 2019
Tortellini in Brown Butter Sage Sauce
1 package chicken-mozzarella tortellini
1/2 stick butter
16 fresh sage leaves, chopped finely
1/2 tsp paprika
1/2+ tsp crushed red pepper flakes
1/2 tsp salt
Cook tortellini according to package directions. While water is boiling, make sauce.
On low, melt butter and simmer until it begins to brown on the edges. Add spices and sage, cook 1-2 more minutes, do not burn. Drain tortellini, coat in sauce.
1/2 stick butter
16 fresh sage leaves, chopped finely
1/2 tsp paprika
1/2+ tsp crushed red pepper flakes
1/2 tsp salt
Cook tortellini according to package directions. While water is boiling, make sauce.
On low, melt butter and simmer until it begins to brown on the edges. Add spices and sage, cook 1-2 more minutes, do not burn. Drain tortellini, coat in sauce.
Meatloaf (Phil's Favorite)
6 oz garlic croutons
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1/2 onion
1 carrot, peeled and shredded
3 whole cloves garlic
1/2 red bell pepper, chopped finely
18 ounces ground beef
18 ounces ground turkey
1 1/2 teaspoon salt
1 egg
Glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash tobasco
1 tablespoon honey
Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, salt, and thyme. Combine the veggies, ground beef, and ground turkey with the bread crumb mixture. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine glaze ingredients. Brush onto meatloaf after it has been cooking for 10 minutes.
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1/2 onion
1 carrot, peeled and shredded
3 whole cloves garlic
1/2 red bell pepper, chopped finely
18 ounces ground beef
18 ounces ground turkey
1 1/2 teaspoon salt
1 egg
Glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash tobasco
1 tablespoon honey
Heat oven to 325 degrees F. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, salt, and thyme. Combine the veggies, ground beef, and ground turkey with the bread crumb mixture. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine glaze ingredients. Brush onto meatloaf after it has been cooking for 10 minutes.
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