Funeral Potatoes

INGREDIENTS

• 8 tbsp. butter
• 1 medium onion, chopped
• 3 tbsp. all-purpose flour
• 1 c. milk
• 2 c. chicken stock
• kosher salt
• Freshly ground black pepper
• 1 c. shredded cheddar, plus more for sprinkling
• 1 c. shredded monterey jack, plus more for sprinkling
• 2 lb. frozen hash browns, defrosted
• 1 c. sour cream
• 1 c. Cornflakes, crushed
• 2 tsp. Chopped chives

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Melt 3 tablespoons butter in a large skillet over medium heat. Sauté onion until beginning to soften. Sprinkle with flour and cook for 1 minute. Whisk in milk and chicken stock. Bring mixture to boil and let simmer to thicken, about 5 minutes. Season with salt and pepper. Remove from heat then stir in cheeses.
3. In a large bowl, combine cheese sauce with hash browns and sour cream. Check for seasonings and season with salt and pepper, if necessary. Transfer mixture to a a large casserole dish.
4. Make topping. Melt remaining butter and stir it into crushed cereal. Spread over potato mixture and sprinkle with more cheese. Cover with foil and bake for 45 minutes, until the mixture cheese bubbly.
5. Garnish baked casserole with chives. Serve warm.

Basic Spanish Rice

Ingredients

1

medium onion, finely chopped

1

small green bell pepper, chopped 

2

tablespoons vegetable oil

1

cup uncooked regular long-grain white rice

2 1/2

cups water 

1

teaspoon salt

3/4

teaspoon chili powder

1/8

teaspoon garlic powder

1

can (8 ounces) tomato sauces

 

1. In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.

• 2 Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

Sweet Cornbread

1. • 1 cup cornmeal
   • 3 cups all-purpose flour
   • 1 1/3 cups white sugar
   • 2 tablespoons baking powder
   • 1 teaspoon salt
   • 2/3 cup vegetable oil
   • 1/3 cup melted butter
   • 2 tablespoons honey
   • 4 eggs, beaten
   • 2 1/2 cups whole milk
2. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
3. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
4. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Saltine Toffee Cookies

• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar

• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans
  1. Line cookie sheet with saltine crackers in single layer.
  2. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
  3. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.
• Preheat oven to 400 degrees F (205 degrees C).

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Author: Alyssa

Serves: 4

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms
• Creamy Parmesan Garlic Sauce:
• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Fried Mozzarella Sticks

• 2 eggs, beaten
• 1/4 cup water
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 teaspoon garlic salt

• 2/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1 quart oil for deep frying
• 1 (16 ounce) package mozzarella cheese sticks
• Directions
• In a small bowl, mix the eggs and water
• Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
• In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
• One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.

Easy Enchilada Sauce

• 1/4 cup vegetable oil
• 2 tablespoons self-rising flour
• 1/4 cup New Mexico or California chili powder
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups water

• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• salt to taste
•  Heat all ingredients over medium heat.

Juliet Jensen's Cinnamon Rolls

Hot Rolls / Orange Rolls / Sticky Buns / Cinnamon Rolls


Base Recipe
2 TBSP dry yeast 1 ½ tsp salt
2 cups warm water 1 egg
1/3 cup sugar 5 to 6 cups flour
1/3 melted margarine or butter

Dissolve salt, sugar, and yeast in the water.  Add melted margarine or butter, egg, and about 2 cups flour.  Mix with spoon or hand mixer until smooth.  Stir in the remaining flour.  Dough should be sticky for lighter rolls.  Let rise until double (about 45 to 1 hour).  Mold* out and place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.

Hot Rolls
*To mold:  Roll dough to about ¼ inch thick.  Cut with biscuit cutter or small mouth jar lid.  Place a dab of butter in middle of roll and fold in half. Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.

Raspberry/Blackberry Rolls
½ can of raspberry/blackberry pie filling
Base recipe dough that has raised once
Cream Cheese Frosting

Roll the dough into a rectangle. Spread the raspberry pie filling on the dough.  Roll up tightly. Use dental floss to cut into 1 ½ to 2 inch think sections. Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown. Frost with Cream Cheese Frosting. (see recipe below)

Orange Rolls
3 cups powdered sugar
6 tablespoons butter or margarine
2 tablespoons grated orange peel
4 tablespoons orange juice
Base recipe dough that has raised once

Beat all ingredients except dough until smooth and creamy.  Roll dough into a rectangle.  Spread with half the orange mixture.  Roll up tightly.  Use dental floss to cut into 1 ½ or 2 inch thick sections.  Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.  Frost with remaining orange mixture while warm.

Sticky Buns
½ cup butter or margarine
1 cup of packed brown sugar
1 cup pecan halves
4 tablespoons of corn syrup
Base recipe dough that has raised once

Heat the butter until melted; stir in brown sugar, pecans and corn syrup.  Spread in a 13x9x2 rectangular cake pan.  Roll the dough into a rectangle.  Brush with melted butter.  Sprinkle with brown sugar and cinnamon.  Roll the dough tight.  Cut into 1 ½ to 2 inch pieces with dental floss.  Place in pan over the brown sugar mixture.  Let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.  Immediately invert pan on heatproof serving plate.  Let pan remain 1 minute.

Cinnamon Rolls
1 cup sugar
1 to 2 TBSP Cinnamon
¼ to 1/3 cup melted butter
Raisins (optional)
Crasins (optional)
Nuts(optional)
Waxed unflavored dental floss

*To mold:  Roll dough to about ¼ inch thick.   Roll into a rectangle.  Melt butter in a glass container in the microwave for about 10 seconds, or until melted.  Brush melted butter over the dough.  Place the sugar and cinnamon in a container and shake until mixed.  Sprinkle over the top of the dough until covered.  Add raisins, crasins, or nuts to taste.

Roll the dough up starting on the wide side.  Once in a roll, take a string of dental floss to cut the roll into a 1 ½ to 2 in pieces.  Place on greased cookie sheet and let rise until double (about 30 to 40 minutes).  Bake at 350( for 15 to 20 minutes or until golden brown.

Frosting
Frost Cinnamon rolls with your favorite frosting.  Store bough works well.  Here are some different types.

Glaze
Mix 1 cup powdered sugar, 1 tablespoon milk and ½ teaspoon vanilla until smooth.  Drizzle over the top of the cinnamon rolls.

Creamy Vanilla Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 ½ teaspoons vanilla
   About 2 tablespoons Milk

Mix powdered sugar and butter.  Add vanilla and about half of the milk.  Mix and keep adding milk until smooth and of spreading consistency.

Cream Cheese Frosting
1 package (8 ounces) cream cheese
¼ cup of butter
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, butter, milk and vanilla in 2 ½ quart bowl on low speed until smooth.  Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreading consistency.

Cowboy Caviar 2.0

INGREDIENTS

• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14 oz.) corn, rinsed and drained
• 6 roma tomatoes
• 1 avocado, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 jalapeño, seeds removed, minced
• 1/2 red onion, diced
• 3/4 cup Italian dressing
• 1/2 cup fresh cilantro, finely chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground pepper, to taste

Corn Chowder with Bacon

8 slices of bacon, chopped

1 cup onion, diced

1/4 cup unsalted butter

1/4 cup flour

2 cups chicken stock

2 cups heavy cream or half and half

2 cans (14.75 oz) cream style corn

2 cans (15 oz) white corn, drained

2 cans (14.5 oz) diced new potatoes, drained

1-2 bay leaves

1 tsp salt

1/4 tsp pepper (or to taste)

chives for garnish

Directions

In a large pot on medium-high heat, place chopped bacon and cook until crisp

Remove bacon from pot and drain on a plate lined with paper towels

Drain all but one tablespoon of bacon grease from the pot

Place diced onion in tablespoon of bacon grease and saute until translucent and soft

Add butter and allow to melt

Sprinkle in flour and stir until flour, butter, and onions are combined

Pour in chicken stock and stir until thickened

Add remainder of ingredients to the pot and simmer on low for 20 minutes

Serve with reserved bacon and chives on top