I got this recipe from a blog I sometimes read - A Chelsea Morning. It is a great appetizer, addition to any meal - especially BBQ or fried Catfish, or even hamburgers and hot dogs! You have to try it to believe!!
Fried Pickle Chips
Start to finish: 15 minutesMakes about 2 dozen pickle chips
1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil for deep frying
4 large, crisp dill pickles, cut into 3/4-inch chips
In a small bowl, whisk together the buttermilk and egg. In another bowl, whisk together the flour, baking powder and salt. Stir the dry indredients into the buttermilk mixture until blended and smooth.
In a medium cast-iron skillet, heat about 2 inches of oil to 375*. A few at a time, dip the pickle chips into the batter and fry until golden brown, about 3 minutes. Set on paper towels to drain excess oil. Serve hot.(Recipes from James Villas' The Glory of Southern Cooking)
Saturday, February 2, 2008
Saturday, January 26, 2008
Lasagna Rollups
1 package of lasagna noodles - cooked according to box directions
1 lb ground beef
1 jar of spaghetti sauce
1 small container of ricotta cheese
1 egg
1 tsp.basil
salt and pepper
mozzarella cheese - grated - about 2 cups
Brown ground beef and drain.Combine 1/2 jar of spaghetti sauce with the ground beef. Add in 1/2 cup of the mozzarella cheese
In a separate dish, combine the ricotta cheese and egg. Add basil and salt and pepper.
Place boiled lasagna noodles on a plate - place 1 tbsp of the cheese mixture on the noodle and spread the length of the noodle. Place 1 -2 tbsp of the ground beef mixture on top of the cheese, top with mozzarella and roll up. Once you have completed this process, place the lasagna rollups in a baking dish. Pour remaining spaghetti sauce over each one and also any of the remaining ground beef mixture if you have any leftover. Sprinkle mozzarella cheese over the top, cover with foil and bake for 30 minutes at 350.
You can vary this to use in a crockpot by placing the rolls in the crockpot, pouring sauce over each and sprinkling cheese on top. Bake on low for 3 hours or high for 1 to 1 1/2 hours in the crockpot.
1 lb ground beef
1 jar of spaghetti sauce
1 small container of ricotta cheese
1 egg
1 tsp.basil
salt and pepper
mozzarella cheese - grated - about 2 cups
Brown ground beef and drain.Combine 1/2 jar of spaghetti sauce with the ground beef. Add in 1/2 cup of the mozzarella cheese
In a separate dish, combine the ricotta cheese and egg. Add basil and salt and pepper.
Place boiled lasagna noodles on a plate - place 1 tbsp of the cheese mixture on the noodle and spread the length of the noodle. Place 1 -2 tbsp of the ground beef mixture on top of the cheese, top with mozzarella and roll up. Once you have completed this process, place the lasagna rollups in a baking dish. Pour remaining spaghetti sauce over each one and also any of the remaining ground beef mixture if you have any leftover. Sprinkle mozzarella cheese over the top, cover with foil and bake for 30 minutes at 350.
You can vary this to use in a crockpot by placing the rolls in the crockpot, pouring sauce over each and sprinkling cheese on top. Bake on low for 3 hours or high for 1 to 1 1/2 hours in the crockpot.
Friday, January 25, 2008
New Brunswick Chicken Stew - Crockpot!
Crockpot New Brunswick Stew
2-4 skinless chicken breasts
1 med. onion, chunked
3-4 stalks of celery, chunked
1 bell pepper, chunked
1 10 ounce box of frozen butter beans
1 10 ounce box of frozen corn
2 cups of chicken broth
1 8 oz can of tomato sauce
salt and pepper
1 cup flour
Olive oil.
Cut the chicken breasts into bite size pieces. Salt and pepper and then coat in the flour. Heat olive oil (one swirl around the pan) and brown the chicken on both sides (about 6 minutes per side). Place the chicken on a paper towel to drain. Add the onion, celery and bell pepper to the pan, adding another swirl of olive oil to the pan and sautee the vegetables until they are tender. Place veggies, frozen corn, butter beans, tomato sauce into a crockpot. Add the broth and add in the cooked chicken. Heat on low for 6 hours or high for 3 hours. The stew should be thick and not soupy. It is yummy on a cold day!
Serve with cornbread for extra yumminess.
2-4 skinless chicken breasts
1 med. onion, chunked
3-4 stalks of celery, chunked
1 bell pepper, chunked
1 10 ounce box of frozen butter beans
1 10 ounce box of frozen corn
2 cups of chicken broth
1 8 oz can of tomato sauce
salt and pepper
1 cup flour
Olive oil.
Cut the chicken breasts into bite size pieces. Salt and pepper and then coat in the flour. Heat olive oil (one swirl around the pan) and brown the chicken on both sides (about 6 minutes per side). Place the chicken on a paper towel to drain. Add the onion, celery and bell pepper to the pan, adding another swirl of olive oil to the pan and sautee the vegetables until they are tender. Place veggies, frozen corn, butter beans, tomato sauce into a crockpot. Add the broth and add in the cooked chicken. Heat on low for 6 hours or high for 3 hours. The stew should be thick and not soupy. It is yummy on a cold day!
Serve with cornbread for extra yumminess.
Thursday, January 24, 2008
Lethal Cake
Lethal Cake
1 German Chocolate Cake Mix
1 (12 oz) jar caramel
1 can sweetened condensed milk
1 container Cool Whip
1 pkg. Heath Bar, crushed
Bake cake as instructed on package in 9x13 pan. While cake is still warm, poke holes in cake with a fork. Pour condensed milk and caramel over the cake. Refrigerate overnight or several hours. Top with Cool Whip and crushed Heath Bars.
YUMMY!
Saturday, January 12, 2008
Yummiest Brownies! And Easy Too!
Melt
4 squares unsweetened chocolate and 1 cup (2 sticks) of butter.
Add
2 cups sugar and 4 eggs
Stir with a whisk.
Stir in with a spoon:
1 cup flour
1 tsp vanilla
2 cups miniature marshmallows
1 cup chocolate chips
Pour into a greased 9x13 pan, bake 40 minutes at 350 degrees.
Cool for one hour, cut and enjoy!
4 squares unsweetened chocolate and 1 cup (2 sticks) of butter.
Add
2 cups sugar and 4 eggs
Stir with a whisk.
Stir in with a spoon:
1 cup flour
1 tsp vanilla
2 cups miniature marshmallows
1 cup chocolate chips
Pour into a greased 9x13 pan, bake 40 minutes at 350 degrees.
Cool for one hour, cut and enjoy!
Thursday, January 10, 2008
Easiest Rolls You Could Ever Make - And They Will Impress Your Friends
1 c. self-rising flour
1/2 c. milk
Mix together with 1 tsp. sugar and 2 tbsp. mayo. Fill six, slightly greased, muffin cups, and bake at 350 degrees for 13-15 minutes. (Paula Deen, Lady and Sons Cookbook)
These are yummy. These are easy and you can't mess them up!
Enjoy!
1/2 c. milk
Mix together with 1 tsp. sugar and 2 tbsp. mayo. Fill six, slightly greased, muffin cups, and bake at 350 degrees for 13-15 minutes. (Paula Deen, Lady and Sons Cookbook)
These are yummy. These are easy and you can't mess them up!
Enjoy!
Wednesday, January 9, 2008
Colorful Chicken Casserole
This is a great one to make and eat and freeze one for later.
Colorful Chicken Casserole Quick Cooking 1999, p. 128
2 casseroles, 4 servings each
1 cup Chopped green pepper
1 cup Chopped celery
¾ cup Chopped onion
2 tbsp butter or margarine
1 cup Chicken broth
1 tsp salt
¼ tsp pepper
3 cups Cubed cooked chicken
1 pkg (7oz) Ready-cut spaghetti, or elbow macaroni, cooked and drained
1 cup (4oz) Shredded cheddar cheese
Assembly Directions:
In a large skillet, sauté green pepper, celery, and onion in butter until tender. Add broth, salt, and pepper; heat through. Stir in chicken and spaghetti. Divide between two greased 8-in square baking pans. Top with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 20 minutes; uncover and bake 10 minutes longer.
Serving Directions:
Cover and bake frozen casserole at 350 degrees for 35 minutes; uncover and bake 15 minutes longer.
Colorful Chicken Casserole Quick Cooking 1999, p. 128
2 casseroles, 4 servings each
1 cup Chopped green pepper
1 cup Chopped celery
¾ cup Chopped onion
2 tbsp butter or margarine
1 cup Chicken broth
1 tsp salt
¼ tsp pepper
3 cups Cubed cooked chicken
1 pkg (7oz) Ready-cut spaghetti, or elbow macaroni, cooked and drained
1 cup (4oz) Shredded cheddar cheese
Assembly Directions:
In a large skillet, sauté green pepper, celery, and onion in butter until tender. Add broth, salt, and pepper; heat through. Stir in chicken and spaghetti. Divide between two greased 8-in square baking pans. Top with cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 degrees for 20 minutes; uncover and bake 10 minutes longer.
Serving Directions:
Cover and bake frozen casserole at 350 degrees for 35 minutes; uncover and bake 15 minutes longer.
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