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.

Swiss Chicken, Roasted Brussels Sprouts, Savory Baked Rice & Potato Chip Cookies..Yum! :)

SWISS CHICKEN

ROASTED BRUSSELS SPROUTS

SAVORY BAKED RICE

POTATO CHIP COOKIES

SWISS CHICKEN

4 boneless, skinless chicken breasts

2 eggs

¼ cup milk

1 sleeve Ritz crackers, finely crushed

2 tablespoons butter

2 tablespoons olive oil

4 thin slices of Black Forest ham from the deli

4 thin slices Swiss cheese

Salt, pepper, garlic powder and onion powder

With a meat mallet, flatten the chicken to around ¼-inch thickness. 

Combine eggs and milk with 1 teaspoon each of salt and pepper in a shallow dish.   Place the crushed crackers in another shallow dish.  Season both sides of the chicken with salt, pepper, garlic powder and onion powder.  Dip each chicken breasts on both sides in the egg mixture first then the cracker crumbs.   Heat the butter and oil in a large ovenproof skillet over medium heat.  (A black skillet works best).   Place the chicken breasts into the hot skillet and cook for 3 to 4 minutes on one side or until lightly browned.  Flip the chicken and cook for another 3 minutes.  Place a slice of ham over each chicken breast then follow with a piece of Swiss cheese.  Place the skillet in a 350 oven and bake for 8 to 10 minutes. 

ROASTED BRUSSELS SPROUTS

1 LB. fresh Brussels sprouts, rinsed and cut in half

Salt and pepper to taste

Olive oil

Balsamic glaze, optional

Place the Brussels sprouts on a parchment-lined baking sheet.  Drizzle lightly with olive oil and salt and pepper.  Bake for 15 to 20 minutes at 400.   Remove from the oven and drizzle with balsamic glaze, if desired.

SAVORY BAKED RICE

6 tablespoons butter

1 cup fresh, sliced mushrooms

1 cup chopped onion

1 cup uncooked rice

1 can cream of mushroom soup

1 can beef consommé’

Melt the butter in an ovenproof skillet and sauté onions and mushrooms until tender.  Stir in the rice and sauté for about 2 minutes.  Stir in the cream of mushroom soup and consommé.  Place a lid on the skillet and bake in a 350 oven for 1 hour.  If you don’t have an ovenproof skillet and lid, you can pour the rice mixture into a baking dish and cover tightly with foil. 

POTATO CHIP COOKIES

1 cup brown sugar

2 cup sugar

2 sticks real butter

2 eggs

2 ½ cups flour

1 teaspoon baking soda

1 cup butterscotch chips

2 cups crushed potato chips

Cream sugars and butter together with a mixer.  Add the eggs, flour, and baking soda and mix well.  Stir in the butterscotch chips and potato chips.  Place a tablespoon of dough evenly onto a cookie sheet.  Bake at 350 for 9 to 11 minutes.  Makes about 2 ½ dozen cookies.

Shortcut Chicken & Dumplings, Creamy Mashed Potatoes & Wonderful Chocolate Cake! Enjoy :)

SHORT-CUT CHICKEN & DUMPLINGS

CREAMY MASHED POTATOES

CRUNCHY PEAS

DELICIOUS CHOCOLATE CAKE

MELISSA FRIDAY’S SHORT-CUT CHICKEN & DUMPLINGS

2 packs chicken tenders or 6 chicken breasts, cut into bite-size pieces

Chicken broth (enough to cover chicken, about 48 ounces)

2 cans cream of chicken soup

1 teaspoon each of salt, pepper, garlic powder, onion powder (add more if you like)

1 tablespoon chicken granules

1 teaspoon Zatterans (optional)

Place chicken in a large pot and sprinkle with seasonings.  Cover chicken with broth and bring to a boil.  As soon as it is boiling, stir and turn down the heat as low as it will go.  Cover with a tight-fitting lid, and simmer on low for 45 minutes.  Now add soup and seasonings and let simmer for 15 minutes.  Break the dumpling strips into bite-size pieces and add half to the pot, gently stirring frequently for about 10 minutes.  Add the rest of the dumplings and simmer on low for another 30 minutes.   Serve over biscuits or mashed potatoes.

DUMPLINGS:

½ box (24-ounces) frozen dumpling strips.  I use Anne’s or Mary B’s

FABULOUS MASHED POTATOES

4 baking potatoes, peeled and cubed

3-ounces cream cheese, softened

¼ cup whipping cream or whole milk (add a little more if needed)

½ to 1 stick butter (depending on how buttery you like your potatoes)

1 ½ teaspoon salt & pepper

Boil potatoes for 20 minutes or until very soft.   Drain and add remaining ingredients and beat on medium-high speed until mixed.  Taste before serving to see if you need to add more salt and pepper.

CRUNCHY PEAS

1 (16-ounce) bag frozen peas

2 tablespoons sugar

2 tablespoons butter

Place all ingredients in a microwavable bowl and microwave according to directions.

DELICIOUS CHOCOLATE 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.

Slaw Dogs, Sweet and Tangy Potatoes and Oreo Truffles...enjoy:)

SLAW DOGS

SWEET & TANGY POTATOES

OREO TRUFFLES

2/3 cup ketchup

2/3 cup dark brown sugar

½ cup Coke (you don’t want to use diet)

½ cup onion, chopped fine

8 Kielbasa sausages or 8 Brats

Hot dog buns

In a skillet, stir in ketchup and next 3 ingredients.  Simmer on medium-low for 10 minutes.  Add the sausages, and let them cook in the sauce for at least 15 minutes.  Place sausage on a bun and add a generous amount of the sauce and top with the slaw.

SLAW

8-ounce container sour cream

2 T. sugar

2 T. white vinegar

1 t. celery seeds

1 t. salt

1/8 t. ground cumin

10-ounce package of shredded cabbage

Mix all ingredients well, adding the cabbage last and place in the refrigerator for at least 4 hours.  Overnight is best!

SWEET & TANGY POTATOES

3 1b. bag small red potatoes washed and sliced (I leave the skin on)

½ cup each of chopped red onion and chopped celery

1 (3-ounce) bag bacon bits

1 cup vegetable oil

1 cup sugar

1 cup white vinegar

Place the potatoes in a large pot of water and bring to a boil.  Once they start boiling, reduce heat to medium high and boil for 8 minutes.  Drain the potatoes well and place them in a 13x9x2 baking dish.  Top with the celery, red onion and bacon.  Mix the oil, sugar and vinegar together and microwave this mixture for about 1-½ minutes.  Stir well and pour evenly over the potatoes.  Bake at 350 for 40 minutes.

OREO TRUFFLES

2 (8-ounce) packages of mini Oreos

1 (8-ounce) block cream cheese (I like to set it out for about 3 hours so that it’s room temperature)

1 container of Baker’s chocolate (the kind you can dip strawberries in)

1 container of Baker’s white chocolate or almond bark

Place the Oreo cookies in a large ziplock bag and crush well.  Mix the cookies with the cream cheese and roll into balls.  Place them on a baking sheet lined with parchment paper.  Place them in the refrigerator or freezer for 15 minutes.  Melt the chocolate in the microwave according to the package directions.  Dip each Oreo ball into the chocolate and place back on the cookie sheet lined with parchment paper.  Refrigerate until ready to serve.  Warning:  these are addictive! J