Here are the recipes from this morning's show :)

DHC19

SMOTHERED CHICKEN STEW

MAYONNAISE ROLLS

OLD-TIMEY CHOCOLATE PIES

SMOTHERED CHICKEN STEW

12 boneless, skinless chicken thighs

1 tablespoon olive oil

2 tablespoons butter

1 to 2 cups all-purpose flour seasoned generously with salt and pepper

1 onion, chopped

1 cup mushrooms, whole or sliced, optional

16-ounces chicken broth

1 cup water

1 tablespoon chicken granules

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

Hot, cooked rice

In a large Dutch oven with a lid, melt the oil and butter together over medium high heat.  Dust the chicken pieces lightly with flour and shake off the excess flour.  I just put the flour in a large, deep bowl to do this.  Brown the chicken on each side for about 3-4 minutes on medium heat.  I do this in 2 batches, and be careful not to get the heat too high.  After browning chicken, place on a large plate and set aside.  Now,  add the onion and mushroom to the drippings in the pot (you may want to add a dash of water to it).  After sautéing the onions and mushrooms for about 5 minutes, add the chicken broth and 1 cup of water.  Add the seasonings and stir well.  (You may want to taste and add more seasonings to your liking).  Now add back all the chicken, making sure all chicken is mostly covered with the broth and water mixture.  Cook covered on very low heat for 1-½ hours.  1 hour is fine, but the longer it simmers, the more tender the chicken will be.  I like to add about 1 teaspoon of cornstarch to ½ cup of water and stir it in at the very end to thicken it even more.  Serve over hot rice with green peas and rolls or cornbread.  It is so good! J

MAYONNAISE ROLLS

2 cups self-rising flour

2 tablespoons mayo

1 large egg

1 cup whole milk

Mix all ingredients well and pour into greased muffin pan.  Bake at 350 for 20 minutes or until golden brown.  Makes 12 rolls.

OLD-TIMEY FUDGE PIES

4 squares  semi-sweet chocolate

2 sticks real butter

2 cups sugar

4 eggs, beaten

2- 9-inch unbaked pie shell (You can find these in the freezer section)

Preheat oven to 375.  Melt butter and chocolate in a saucepan over low heat.  Remove the pan from the heat and add the sugar.  Beat the eggs in a small bowl then add a spoonful of the chocolate to the eggs, stirring rapidly.  Now add eggs with the small of amount of chocolate mixture to the rest of the chocolate mixture.  (This will keep you from having scrambled eggs in your pie!)  Pour filling into pie shells and bake for 25 minutes or until set.  Don’t bake any longer than 30 minutes.  Wait until they have cooled completely before slicing.  Serve with ice cream or whipped topping.

Farmer's Frittata, Maple Bacon Brittle, Autumn Apple Salad & Pressed Coffee..yum! :)

FARMER’S FRITTATA

MAPLE BACON BRITTLE

AUTUMN APPLE SALAD

PRESSED COFFEE

FARMER’S FRITTATA

(You will need a non-stick ovenproof skillet)

2 tablespoons olive oil

2 tablespoons butter

½ cup onion, chopped

½ cup each of red and green bell pepper, chopped

½ cup shredded Swiss cheese

¾ cup shredded sharp cheddar cheese

12 eggs

1 cup half and half or whipping cream

2 tablespoons sour cream

Heat the oil and butter in a nonstick, ovenproof skillet over medium heat and sauté the onions and peppers until softened and browned—about 7 to 8 minutes.  Meanwhile, whisk eggs well with sour cream and half and half or cream.  Turn the heat on low and place the cheeses on top of the veggies.  Gently pour the egg mixture over the cheeses and peppers and stir gently on low heat.  Very carefully transfer the egg mixture to 350 oven and bake for 25-30 minutes or until the center is set.  Let it sit for 10 minutes before cutting.

MAPLE BACON BRITTLE

1 tube of a crescent roll sheet

¼ pure maple syrup, divided

¾ cup dark brown sugar, packed

1/3 cup chopped pecans, optional

8 slices bacon, chopped into bite-sized pieces

Cook bacon in a skillet until mostly cooked but not too crunchy.  Remove the bacon from the skillet with a slotted spoon and place on a paper-towel lined plate.  Place parchment paper on a cookie sheet and spray with cooking spray.  Roll the dough out evenly over the parchment paper.  Spread half the maple syrup on top of the dough with a pastry brush.   Next, evenly sprinkle the brown sugar over the dough.  Top even with the cooked, chopped bacon and chopped pecans.  Drizzle with the rest of the maple syrup.  Bake at 375 for 20 to 25 minutes.  Warning:  This stuff is addictive! J

AUTUMN APPLE SALAD

2 tart green apples

2 sweet red apples

¼ cup slivered almonds

¼ cup dried cherries

1 (8-ounce) container vanilla yogurt

Chop the apples into bite-size pieces and mix well with the remaining ingredients.  Cover and refrigerate for at least 1 hour.

PRESSED COFFEE

7 tablespoons of good-quality ground coffee

Boiling water

1 Four-cup coffee press

Place 7 tablespoons of ground coffee into the coffee press.  Sprinkle with a dash of salt.  Slowly pour the boiling water over the coffee to the fill line of the coffee press.  Gently stir with a wooden spoon.  Place the lid on the coffee press and let it sit for 4 minutes.  After 4 minutes, slowly press it down and serve.