New Year's Day Lunch -- I have cooked this every New Year's Day for the last 24 years--yes, I'm a creature of habit :)

Coca Cola Ham        

1 3-lb. boneless, full y cooked ham

8-ounces coca cola

½ cup yellow mustard

1 cup brown sugar

Mix brown sugar and just about 1 to 2 tablespoon coke until it makes a paste.  Place ham in a shallow baking dish and rub paste over ham.  Pour coke all around ham, cover with foil and bake  at 350 for 50 minutes. 

FIELD PEAS WITH BACON

2 lbs. fresh or frozen field peas with snaps

1 pound thick-sliced peppered bacon, chopped

1 onion

4 cups water

1 teaspoon each of salt, pepper, garlic powder and onion powder

1 or 2 teaspoons Tony Chachere’s Creole seasoning

In a heavy-duty pot, sauté the chopped bacon for about 8 minutes then add onion.  Sauté’ until the bacon becomes crispy.  Add the peas, water and seasonings and bring to a boil.  Reduce heat and simmer, covered on very low for about 45 minutes or until the peas are tender.  Feel free to add more seasonings to your liking.  This is so good with a roast, rice & gravy and cornbread or ham and cabbage for New Year’s Day J  Enjoy!

SPICY BOILED CABBAGE

1 large head of cabbage washed and chopped

3 tablespoons butter

1 tablespoon sugar

3 tablespoons white vinegar

Salt and Pepper to taste

1 to 2 teaspoons Cajun seasoning (optional)

Place washed and chopped cabbage in a large pot and fill with water.  Bring to a boil and boil for 8 to 10 minutes or until cabbage is soft.  Drain cabbage and return to the pot.  Add the remaining ingredients and heat about 5 more minutes or until butter is melted.

CHEESE-APPLE BAKE

2 cans pie apples, drained

1 cup sugar

¾ cup flour

8-ounces Velveeta cheese, cubed

1 stick butter, cubed

Place apples into a 13x9 baking dish.  Cut butter and cheese into small cubes and place in a large bowl.  Add the flour and sugar and use a pastry cutter to mix it all together.  It will be lumpy.  Spread the flour mixture over the apples and bake at 350 for 45 minutes or until browned on top.

Who has left-over turkey? Here is a delicious recipe for my Turkey and Potato Gnocchi Soup. You can find Gnocchi on the pasta aisle of most grocery stores..enjoy :)

TURKEY & GNOCCHI SOUP

1 tablespoon olive oil

1 tablespoons butter

2 stalks celery, chopped

4 cloves garlic, minced

2 carrots, peeled and sliced

2 cups chopped cooked turkey or chicken breasts

1 (32-ounce) box chicken broth

2 chicken bouillon cubes

2 tablespoons Italian seasoning

1 (16-ounce) package potato gnocchi

1 (6-ounce bag) baby spinach leaves

2 cups half-and-half cream

Salt and pepper to taste

1 tablespoon cornstarch

½ cup water

Sauté veggies in oil and butter for about 6-8 minutes.  Stir in broth and chicken and bring to a soft boil.  Stir in the rest of the ingredients and simmer covered on low for 30 minutes.   Stir cornstarch and ½ cup water together and slowly pour into soup while stirring.  Cover and simmer on low another 10 minutes or so.  Great with grilled cheese!  Remember, though, the longer a soup simmers, the better.  So if you aren’t in a hurry,  let it simmer on real low heat for a couple of hours.

"Rumaki" -- one of the BEST little appetizers you'll ever eat! Make these and watch them disappear!

RUMAKI

1 lb. bacon cut down the middle

1 can sliced water chestnuts, drained

1 carton pitted dates

1 bottle Kikkoman’s Teriyaki Baste and Glaze

Take a water chestnut and a pitted date and wrap in a slice of bacon; secure with a toothpick and place on a large baking rack. Do this until you have used all the bacon.   Place the baking rack in a large jelly roll pan.  You may want to line the pan with foil for easier cleanup from the bacon grease that drips down.    You will have a few chestnuts and dates left over.   Bake at 350 for 25 minutes to 35 minutes or until the bacon is crisp.   Transfer to a 13x9 baking dish and pour sauce evenly over the appetizers  and bake another 8  minutes.   Let cool about 10 minutes before serving.  Makes 25 to 30 appetizers.

Homemade Chicken Pot Pies...need I say more? :) Pure comfort!

Individual Homemade Chicken Pot Pies

Melissa Friday

 

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes

 

For Crust:

1 egg, beaten

1 t. water

 

Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn one of the casserole dishes upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.

 

 

Jalapeno Cheddar Corn Muffins....these little jewels are delicious with chili as well as any other soup or stew :)

JALAPENO-CHEDDAR CORN MUFFINS

2 (6-ounce) package Mexican or regular cornbread mix(the kind you just add water to)

1 1/3 cup milk

1 fresh jalapeno, seeded and chopped or a small can jalapeno

1 (7-ounce) can Mexicorn

1 cup sharp cheddar cheese

1 tablespoon vegetable oil

2 tablespoon sugar

Mix well and spoon into a well-greased 24-count mini muffin tin or black skillet.   Bake at 375 for 15 minutes or until browned.

 

Praline Chicken, Mashed Sweet Potatoes, Roasted Broccoli & Apple Peach Dump Cake...menu from my cooking show this morning :) Enjoy!

PRALINE CHICKEN

MASHED SWEET POTATOES

ROASTED BROCCOLI

APPLE PEACH DUMP CAKE

 

PRALINE CHICKEN

3 boneless, skinless thick chicken breast

Creole seasoning

4 tablespoons butter

2 tablespoons olive oil

1/3 cup maple syrup

2 tablespoons brown sugar

1 cup chopped pecans

Slice each chicken breast in half to make 6 pieces.  Pound the chicken until flattened.  Season both sides of chicken breasts with Creole seasoning.  In a skillet, melt the heat the butter and olive oil over medium high heat and brown 3 chicken breasts at a time for 2 minutes on each side then transfer to a baking dish.  Cover the baking dish with foil and bake chicken breasts at 350 for 12 minutes.  Meanwhile re-heat the drippings from the chicken and stir in maple syrup and brown sugar and bring to a boil.  Add the pecans, reduce the heat and stir constantly for 1 to 2 minutes or just until the pecans become toasted.  Place a few tablespoons of the pecan mixture onto each chicken breast.

MASHED SWEET POTATOES

4 sweet potatoes, peeled and cubed

2 tablespoons milk

2 tablespoons butter

1 tablespoon honey

3 tablespoons brown sugar

2 tablespoons white sugar

½ teaspoon cinnamon

½ teaspoon vanilla

Boil sweet potatoes for about 20 minutes or until very soft.  Drain and place into a large bowl.  Add the remaining ingredients and mix well with a hand mixer.

ROASTED BROCCOLI

2 large crowns broccoli washed and dried

Olive oil

Salt, pepper, onion powder and garlic powder

Place broccoli on a cookie sheet and drizzle evenly with oil and seasonings.  Bake at 400 for 15 minutes.

APPLE PEACH DUMP CAKE

2 cans apple pie filling

2 cans sliced peaches, drained

Cinnamon and nutmeg

1 box white cake mix

1 stick real butter, melted

In a 13x9x2 baking dish, place the apples and peaches then sprinkle with cinnamon and nutmeg.  Next sprinkle the cake mix evenly over the fruit.  Drizzle butter evenly over cake mix, sprinkle with a little more cinnamon and nutmeg, then bake at 350 for 1 hour.  This is delicious with vanilla ice cream J

There are many different ways that Jambalaya is made. My baby brother cooks his in a big iron pot over an open fire, and it's amazing! This is my version, and I like it too :) I call it a "one-pot wonder!" Enjoy :)

Melissa Friday’s Jambalaya

8 boneless pork chops, cubed

1 lb. pack smoked sausage

1 large bell pepper, chopped

2 medium onions, chopped

1 bunch green onions, chopped

2 T minced garlic (fresh is best)

2 cups uncooked rice

16 ounces chicken broth

1 can cream of chicken soup

Water

1 T each of garlic powder, onion powder, salt and pepper

2 T Cajun seasoning or to taste

 

Slice the sausage and sauté’ in a large pot until browned.  Remove sausage with a slotted spoon, reserving as much grease in the pot as possible, and set aside. (This dish is best in a cast-iron Dutch oven or heavy-duty pot with a tight-fitting lid)  In a SEPARATE skillet, sauté’ pork chops in about 1 T oil over medium-high heat just until pinkness is gone.  Remove pork from skillet and put with sausage to the side.  Now add all chopped veggies and garlic to the sausage grease.  Sauté’ over medium-high heat until the veggies become very dark, stirring often.  This process takes about 15 minutes.  Now take a 4-cup measuring cup and put cream of chicken soup and chicken broth into it.  Now add water to total 4 cups of liquid.  Stir and add to the veggies in the pot and bring to a boil.  It’s important to taste at this point after you have added all the seasonings.  It’s best if it’s a little salty because the rice will absorb a lot of the salt.  Once water is boiling, reduce heat and stir in rice.  Turn the heat down to a simmer and when most of the water has evaporates and the rice starts to come to the top, turn the burner as low as it will go, put the lid on and cook for 30 minutes. Remove lid from time to time and stir so that rice doesn’t stick to the bottom of the pot.  Serves 8-10

 

 

 

Recipes from today's show:) Orange Curry Chicken, Lemon Pepper Green Beans, Orange Rice and my Orange Rolls..yum!

ORANGE CURRY CHICKEN

ORANGE RICE

LEMON PEPPER GREEN BEANS

ORANGE ROLLS

 

ORANGE CURRY CHICKEN

2 tablespoons olive oil

2 tablespoons butter

3 thick boneless, skinless chicken breast cut in half and pounded with a meat mallet

½ cup chopped onion

2 tablespoons fresh garlic, minced

1 tablespoon orange zest

1 cup fresh orange juice

1 cup whipping cream

1/8 teaspoon of curry powder (add more if you’d like)

1 tablespoon sugar

1 teaspoon each of salt and pepper

In a large skillet, heat the olive oil and butter.  Add 3 chicken breasts at a time and cook 2 minutes on each side in the butter and oil.  When all six are browned on each side, place them on a plate and set aside.  Add the onion, garlic and orange zest and cook for 2 minutes.  Add remaining ingredients and partially cooked chicken to the skillet and simmer on low for 40 minutes.  Turn chicken breasts from time to time.  Serve with orange rice.

ORANGE RICE

2 tablespoon butter

½ cup green onions, chopped

3 teaspoons orange zest

2 teaspoons fresh garlic, minced

1 cup basmati rice

1 cup fresh orange juice

1 cup chicken broth

1 teaspoon each of salt and pepper

Melt the butter over medium heat and add onion, orange zest and garlic.  Cook for 2 minutes.  Add the rice and cook for another 2 minutes, stirring constantly.  Add the orange juice and remaining ingredients and bring to a slow boil.  As soon as it starts boiling, reduce heat to very low and place a lid on the pan.  Simmer for 20 to 25 minutes or until rice is cook.  Stir from time-to-time.

LEMON PEPPER GREEN BEANS

1 pound fresh green beans rinsed and trimmed

3 tablespoons butter

½ cup slivered almonds

2 teaspoons lemon pepper seasoning

Steam green beans for 10 minutes and drain.  In a skillet, melt the butter and add the almonds and lemon pepper seasoning.  Stir constantly over medium-high heat for about 2 minutes or until almonds start the brown slightly.  Stir in green beans and mix well.

ORANGE ROLLS

9 individual frozen bread dough rolls, thawed

3 tablespoons real butter, melted

1 teaspoon grated orange zest

1 ½ tablespoons fresh squeezed orange juice

6-count jumbo muffin tin

Orange Glaze (recipe below)

In a small bowl, combine butter, orange zest and orange juice and set aside.  To thaw the rolls, place them on a plate and set them on the counter to thaw for 2 hours.  Then carefully cut each roll in half with a bread knife.  This will give you 18 pieces.  You will use 3 pieces per muffin cup.  Spray muffin tin with cooking spray then quickly deep each piece into the butter mixture and place 3 into each muffin tin.  Cover and place in a warm place for 2-2 ½ hours.  Bake 10-12 minutes at 350.  As soon as you take them out of the oven, drizzle orange glaze over the tops of each roll.  Yield: 6

ORANGE GLAZE

¾ cup powdered sugar

1 ½ tablespoon fresh squeezed orange juice

Stir together until smooth.

 

Ice Cream Bread: Are you kidding? I saw this recipe in one of my old cookbooks and set out to prove that it was a misprint and it would not work. Well, I was wrong! It baked up beautifully and tasted delicious! The recipe I saw only called for ice cream and self-rising flour. I added the 2 bananas and a little sugar. I can't wait to experiment with other flavors of ice cream :) Enjoy!

ICE CREAM BREAD

I know this sounds insane, but I promise, it works and it’s delicious! 

1 Pint of your favorite ice cream (I used Butter Pecan)

1 ½ cups self-rising flour

1 tablespoon sugar

2 very mushy bananas (optional)

Mix all together with an electric mixer, pour into a greased loaf pan and bake at 350 for 45 minutes.  Let cool completely before cutting.  I like to wrap the bread in saran wrap overnight and serve it the next day.  You could even toast it and spread your favorite jam onto it.  Enjoy J

If you are looking for a full-proof pot roast recipe, this is it! I like my roast tender, but not stringy or falling apart. I also highly reccommend roasting veggies in an iron skillet...they are beautiful and SO delicious!

MELISSA’S POT ROAST

1 (3 to 4 lb.) chuck roast

1 (12-ounce) can beer

1 envelope Lipton onion soup

Salt, pepper, garlic powder & onion powder

1 tablespoon Olive oil

½ cup water & 1 heaping teaspoon cornstarch (this is to thicken the gravy after the roast is cooked)

Pat the roast dry with paper towels.  Season both sides of the roast generously with the salt, pepper, onion powder and garlic powder.  Heat the olive oil in a large oven-proof Dutch oven with a tight-fitting lid.  Place the roast into the Dutch oven with the heated oil.  Sear the roast for 2 to 3 minutes and flip it on the other side and sear another 2 minutes.  Remove from heat.  Sprinkle the onion soup mix evenly over the roast then carefully pour the beer all around the roast and a little on top of the roast.  Cover and place in a 300 oven for 3 hours.  Remove from the oven and carefully remove the roast onto a cutting board.  I use 2 big spatulas to lift it out.  Let it rest for 10 minutes.  While the roast is resting, Heat the drippings from the roast on the stove until it comes to a boil.  Stir cornstarch into the water and pour into the drippings.  You may want to taste it and add more seasonings if you like.  Next, slice the roast (I like to use my electric knife).  Place the slices of roast back into the gravy, cover and place in the oven for 30 more minutes.  It will be delicious and tender!   This roast is wonderful with roasted veggies.  Serves 6.  See recipe below.

ROASTED VEGGIES IN A CAST-IRON SKILLET

4 carrots, cleaned and cut into 1” pieces

8 red new potatoes, cleaned and quartered

1 small onion, cut into large pieces

1 lb. clean whole mushroom

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon pepper

2 teaspoons sugar

Place all the veggies into a large bowl and add seasonings and olive oil and toss well, making sure all veggies are coated with the oil.  Place veggies in a large black cast-iron skillet and bake at 400 for 50 minutes or until veggies are tender.  I love the flavor of these vegetables so much better than just cooking them in the same pot as the roast.  Serves 6.  Enjoy!

 

New Orlean's Style Pralines...one of my favorites! I was born and raised in Louisiana and this has always been one of my favorite candies! Now, I must tell you: they are VERY sweet and rich! I hope you love them as much as I do! Enjoy :)

PRALINES                

1 ½ cups sugar

¾ cup dark brown sugar

½ cup whole milk

1 teaspoon vanilla extract

6 tablespoons real butter

1 ½ cup pecans, rough chopped

Lay out wax paper and a tablespoon on your countertop before getting started on the pralines.  Next, combine all the ingredients in a 4 quart saucepan.  Heat over low heat, stirring often until butter is melted and sugars are dissolved.  Bring to a boil then turn the heat down to medium high –letting the mixture continue to boil for exactly 3 minutes, stirring constantly with a wooden spoon.  It will bubble up pretty high, so never leave it even just for a second.  After 3 minutes of boiling and stirring, remove the pot from the heat and stir constantly for 2 minutes.  It will start to thicken.  Now (using a tablespoon that you would eat soup with) drop onto the wax paper, working quickly.  Let them sit for 10 to 15 minutes.  Store in an airtight container.  This recipe makes 12-14 pralines.  These are delicious by themselves or broken over vanilla ice cream J  Caution:  Be very careful when making these as the candy mixture becomes scalding hot and be mindful of the weather.   Really humid days can make these difficult to set. 

If you love Buffalo Chicken Wings, you are going to LOVE this pasta salad! It makes for a great tailgaiting dish :) Enjoy!

BUFFALO CHICKEN PASTA SALAD

1 cup of your favorite Ranch dressing

½ cup Frank’s buffalo wing sauce

2 cups cooked, chopped chicken

1 teaspoon each of salt, onion powder & pepper

½ cup each of chopped celery, red pepper & carrots

8-ounces mozzarella cheese, cut into small cubes

16-ounces rotini (or your favorite shaped pasta) cooked and drained

Mix the Ranch and wing sauce together in a large bowl, stirring well.  Next add remaining ingredients in the above order and stir very well.  Refrigerate for at least 2 hours.   Overnight is best.  Be sure to stir well before serving.

Recipes from today's show...Ham, Bean & Turnip Green Soup, Cornbread, Creamy Mac & Cheese & Brownie Brittle Parfaits...enjoy :)

TURNIP GREEN SOUP WITH WHITE BEANS & HAM

CREAMY MAC & CHEESE

OLD-FASHIONED CORNBREAD

BROWNIE BRITTLE PARFAITS

 

 

TURNIP GREEN SOUP WITH WHITE BEANS & HAM

Melissa Friday

1 tablespoon olive oil

2 tablespoons butter

1 small onion, chopped

1 (1 ½ lb.) center-cut ham steak, cubed

1 (32-ounce) box chicken broth

1 cup water

2 cans great northern beans, drained and rinsed well

1 (27-ounce) can turnip greens ( I use the Glory brand)

1 tablespoon each of salt, pepper, garlic powder, onion powder and Cajun seasoning

    (Use more seasonings if you like)

Heat oil and butter in a soup pot and add onions.  Cook onions for about 7 minutes, stirring often, then add the ham and cook for 2 more minutes.  Add remaining ingredients, cover and simmer on low for 1 hour.  It’s great with hot sauce and cornbread on the side. J

 

 

 

MELISSA’S CREAMY BAKED MAC AND CHEESE

1 (16-ounce) box elbow macaroni

2 pounds Velveeta cheese, cubed

Salt and pepper to taste

4 tablespoons butter

½ cup whole milk

3 cups of the macaroni water

8 ounces sharp cheddar, grated

Heat oven to 375 and grease a 13x9x2 baking dish.  Cook the macaroni according to package.  Before draining, take out 3 cups of the macaroni water and set aside.  Drain macaroni and place back in large pot.   Now add the Velveeta cheese, macaroni water, butter, milk and seasonings and cook over low heat just until cheese is melted.  It will be watery, but no worries because the macaroni will soak up the water as it bakes.  Place macaroni mixture in a 13x9x2 baking dish.   Bake at 375 for 30 minutes and then add sharp cheddar cheese and bake 5 more minutes  or just until cheese is melted.    If desired you can mix ½ cup bread crumbs with 3 tablespoons of melted butter and sprinkle on top the last 8-10 minutes of baking time.  This is so good!

 

OLD-FASHIONED CORNBREAD

A black skillet is a must for this recipe J

2 cups self rising cornmeal

2 tablespoons vegetable oil + 1 ½ tablespoons more

3 tablespoons sugar

1 ½ cups whole milk or buttermilk

1 egg, beaten

Place the 1 ½ tablespoons vegetable oil in a black skillet and heat on a burner for 2 to 3 minutes.  Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining ingredients together well.  Turn the heat off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.

 

BROWNIE BRITTLE PARFAITS

½ package brownie brittle, broken into small pieces

1 small box white chocolate pudding

2 cups whole milk

Heath Bar toffee bites

Redi-Whip

Mix the pudding mix and milk together and refrigerate for 10 minutes.  Take 4 martini glasses and place about a tablespoon of brownie brittle pieces in the bottom of the glass.  Next add 2 tablespoons of pudding to each glass, then sprinkle toffee bites over pudding.  Add a little more brownie brittle to each glass and top with Redi-Whip or Cool Whip just before serving. 

 

 

 

Red Beans & Rice with Sausage & Ham...so delicious and satifying! Enjoy :)

RED BEANS & RICE WITH SMOKED SAUSAGE & HAM

1 (16-ounce) bag dry light or dark red kidney beans

1 (16-ounce) package smoked turkey or beef sausage, sliced or quartered (I use Conecuh)

1 ham steak, cubed

1 tablespoon olive oil plus 1 tablespoon butter

1 onion, chopped

1 bell pepper, chopped

3 cloves garlic, minced

2 teaspoons each of salt, pepper, garlic powder, onion powder (taste and add more if needed)

2 tablespoons Cajun seasoning (add more if needed)

Water

Hot cooked rice

Pour red beans into a large pot and cover with water.  Place the lid on the pot and let them soak overnight or at least 8 hours.  Pour the soaked beans out into a colander and rinse and drain well, picking any bad beans out.  Set to the side.  In the large pot, heat olive oil and butter and add sausage and ham.  Sauté over medium heat or until sausage is browned.  Watch closely J  Remove the sausage and ham with a slotted spoon and set aside.  Sauté the veggies in the leftover oil from the sausage and ham until they are very brown and soft.  Next, add the sausage, ham and beans to the veggie mix.  Add enough water just to cover the beans-about 3 to 4 cups.  Add all seasonings and bring to a boil.  Once it comes to a boil, turn the heat to very low or simmer mode and cover.  Cook for 1 ½ hours or until beans are soft.  It’s very important that you taste this as you make it so you can add more seasonings if you desire J  The Friday Fam likes it spicy!  If you prefer a thicker sauce, add 1 tablespoon of cornstarch to ½ cup cold water.  Stir well and stir into the bean mixture.  Serve over hot rice and a slice of cornbread.  Pepper sauce sprinkled over the beans and rice is oh, so delicious, too!

 

 

Recipes from today's show :)

PARMESAN-PANKO CRUSTED PORK CHOPS

BUTTERNUT SQUASH RAVIOLI

LEMON-ROASTED ASPARAGUS

CHOCOLATE-CHIP BUNDT CAKE

 

PARMESAN-PANKO CRUSTED PORK CHOPS

4 thick-cut pork chops, bone-in

Salt, pepper, garlic powder & onion powder

1 cup flour

1 cup Italian-style breadcrumbs

1 cup panko breadcrumbs

2 eggs

½ cup whole milk

Oil

Season pork chops on each side with the above seasoning.  Line 3 pans on the counter.  Place flour in the first one, eggs and milk in the second one and breadcrumbs in the 3^rd one.   Dip each pork chop on each side in the flour, then the egg wash, then the breadcrumbs.  Place enough oil in a black skillet just to cover the bottom.  Brown chops for just 2 to 3 minutes on each side or until browned.  Brown 2 at a time and remove from skillet to a wire rack.  Wipe out excess oil, place chops back into the black skillet or oven-proof skillet, and bake at 375 for 25 minutes or until pork chops are cooked through.

LEMON-ROASTED ASPARAGUS

1 lb. fresh asparagus washed and trimmed

1 to 2 tablespoons fresh lemon juice

Salt and pepper to taste

Olive oil

Place asparagus in a single layer on a cookie sheet.  Drizzle with olive oil and season with salt and pepper and lemon juice.  Bake at 400 for 12 to 14 minutes.

 

BUTTERNUT SQUASH RAVIOLI WITH PECAN BROWN BUTTER

1 lb. fresh or frozen butternut squash ravioli

5 tablespoons real butter

½ cup finely chopped pecans

Salt and pepper to taste

Cook ravioli according to package directions.  In a large skillet, melt the butter over medium heat.  Stir in the pecans and stir constantly for 1 minute.  Add the salt and pepper and cook another minute or just until pecans are browned.  Be careful not to burn them J  Add the cooked ravioli to this butter mixture and carefully toss together until ravioli is coated well with butter pecan mixture.  This is wonderful with steak or pork chops.

 

Chocolate-Chip Bundt Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

My Mexican Pizza...this is a fantastic pizza! Enjoy :)

Mexican Pizza

1 large ready-made pizza crust (wheat tastes great)!

½ to 1 cup of your favorite salsa

1 (1lb. roll) mild country sausage or turkey sausage, cooked and drained very well

1 can black beans, rinsed and drained well

½ cup each of chopped yellow bell pepper, red bell pepper and onion

Shredded Cheddar-Jack cheese

Sauté’ the veggies in 1 tablespoon of olive oil for 6 to 8 minutes and set aside.   Place crust on a pizza pan and spread salsa evenly over crust.  Now spread cooked sausage, veggies and black beans over salsa.  Top with a generous amount of shredded cheese and bake at 450 for 10-12 minutes.  Serve with sour cream, guacamole and extra salsa if desired. 

 

Recipes from yesterday's show...brunch :)

TOMATO PIE

HOMEMADE SAUSAGE PATTIES

GRIT CAKES

BLUEBERRY CINNAMON ROLLS

 

TOMATO PIE     

1 frozen pie crust, partially baked

3 or 4 ripe tomatoes sliced thick

½ cup green onions, chopped

1 Tablespoon fresh basil, chopped

1 cup mayo

Salt and pepper to taste

8 ounces shredded Monterey Jack Cheese

Place pie crust on a cookie sheet and bake at 375 for 7 minutes.  Remove from oven and set aside to cool.  Slice and salt and pepper tomatoes and place on paper towels or rack to remove some of the moisture.   Place ½ cup of the cheese to cover bottom of pie crust and place tomatoes on top of the cheese.   Mix together mayo, remaining cheese, salt and pepper and spread evenly over tomatoes sealing edges.  Bake at 400 for 30-35 minutes or until browned on top.  Serves 6

HOMEMADE SAUSAGE PATTIES

2 lbs. ground pork

2 teaspoons each of salt and pepper

2 tablespoons brown sugar

2 teaspoons sage

1 teaspoon marjoram

2 teaspoons fennel seed

½ teaspoon ground cloves

Dash of crushed red pepper flakes (optional)

In a large bowl, mix the ground pork and all other ingredients very well and form into patties.  Cook in a large skillet over medium-high heat (black skillet works best) for 8 to 10 minutes on each side or until nice and browned and cooked through.  This recipe makes 12-14 silver-dollar size patties.

GRIT CAKES

2/3 cup quick grits (I like Jim Dandy)

1 1/3 cup water

1 1/3 cup whole milk

2 teaspoons each salt and pepper

½ stick real butter

1 cup panko crumbs

½ cup all-purpose flour

2 eggs

¼ cup milk

Vegetable oil for frying

In a saucepan, bring the water and milk to a boil and slowly stir in the grits, salt and pepper and butter.  Cook for 5 to 7 minutes, stirring often.  Remove the cooked grits from the heat and pour evenly into a small baking dish.  Cover and place in the fridge for at least 2 hours or overnight.  Once the grits are set, slice the grits and remove from the pan with a spatula or use a biscuit cutter if you would like a round grit cake.  Place 2 eggs and milk in a shallow dish and place the panko and flour in another dish.  Place enough oil in the skillet just until the bottom is covered and heat over medium-high heat.  Dip each grit cake first into the egg wash then into the panko, dipping each side.  Place in the hot oil and cook for 2 to 3 minutes on each side or until browned.  Drain on a wire rack.  This is also delicious served with a piece of grilled fish. Makes about 5 grit cakes.

SIMPLE BLUEBERRY CINNAMON ROLLS

1 sheet puff pastry dough, thawed

½ can blueberry pie filling

2 tablespoons melted butter

 

FOR THE ICING:

1 cup powdered sugar

1 to 2 tablespoons whole milk

1 teaspoon vanilla

Mix all together until silky smooth.

Roll out the puff pastry and brush with melted butter.  Place blueberry pie filling evenly over pastry.  Be careful not to place too much filling onto the pastry.  Carefully roll up the dough and slice ½” slices with a bread knife.  Place in a cake pan and bake at 375 for 20 minutes or until browned.  Remove from the oven and drizzle icing over rolls.  Makes 5 to 6 rolls.

Recipes from today's show :)

CHEESY CHICKEN ENCHILADAS

MEXICAN RICE               

HOMEMADE GUACAMOLE

CHOCOLATE-DIPPED KEY LIME PIE

 

CHEESEY CHICKEN ENCHILDADAS

3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

1 teaspoon each of salt, pepper, garlic powder and onion powder

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.  Serves 6 to 8.

HOMEMADE GUACAMOLE

2 ripe avocados, peeled and diced

½ cup onion, chopped

½ cup fresh tomato, chopped

3 cloves fresh garlic, minced

1 ½ tablespoons fresh lime juice

1 fresh jalapeno pepper, diced ( I remove the seeds)

1 teaspoon each of salt and pepper

1 tablespoon fresh cilantro, optional

In a bowl, use a fork to mash avocados, then add remaining ingredients and stir well.  Serve with chips or veggies.

MEXICAN RICE

1 tablespoon oil

1 tablespoon butter

2 ears corn, shucked and cut off the cob

2 cups Basmati rice

½ cup onion, chopped

3 cloves garlic, minced

1 (10-ounce) can Original Rotel

1 (14 1/2 –ounce) can diced tomatoes (don’t drain)

1 (14 ½-ounce) can chicken broth

1 teaspoon each salt and pepper

1 teaspoon cumin

Fresh chopped cilantro for garnish

In a large pot, Heat oil and rice together and add onion and corn.  Cook for 8 minutes.  Add garlic and rice and stir constantly for 2 minutes.  Add remaining ingredients and bring to a boil.  Reduce heat to low, cover and cook for 20 to 30 minutes or until water is all cooked out and rice is fluffy.  Stir occasionally.  Sprinkle fresh cilantro over rice before serving.  Serves 6 to 8.

 

 

CHOCOLATE-DIPPED KEY LIME PIE

1 frozen key lime pie cut into 8 or 10 pieces

Popsicle sticks

2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

Take the pie out of the freezer for 15 minutes.  While still mostly frozen, use an electric knife to cut pie into 8 or 10 pieces.  Carefully slide a Popsicle stick into each piece of pie.  Place pieces on wax paper on a cookie sheet and return to the freezer for at least 30 minutes.  Meanwhile, in a saucepan, heat the chocolate chips and cream over  medium to medium-low heat, stirring often.  Heat until all melted and the chocolate takes on a silky appearance.  Remove chocolate from heat.  Dip each frozen pie piece quickly and carefully into the chocolate.  I like to use a spoon to pour extra chocolate on the pie while I’m dipping it.  Place the chocolate-dipped pie back on to wax paper that has been sprayed with cooking spray.  Place back in the freezer for 3 to 4 hours.  Overnight is best.  Wrap them individually in saran wrap or serve immediately.  These are very rich but always a hit with family and friends J