Wednesday, July 30, 2008

Stuffed Potatoes

Stuffed Potatoes by Paula Deen
altered a little This recipe called for shrimp but I couldn't even taste the shrimp so I leave it out.

6 lg Idaho potatoes
8 T butter
2 c sh Cheddar
2 c sh Monterey Jack
2 c sour cream
s & p paprika

1. Preheat oven to 350.
2. Wash, dry, and prick potatoes. Coat with veg oil, place on foil covered pan & bake 1 hour.
3. Place butter in large bowl. Remove potatoes from oven & slice in half. Gently scoop out potatoes & place in bowl. Using a mixer on high, mix potatoes, butter, sour cream, & s&p. Fold cheeses into the mixture.
4. Gently stuff the mixture back into the shells. Pile as high as you can. Sprinkle each with cheese & paprika. Bake 20-30 minutes until browned on top.

Texas Country Potato Salad

Texas Country Potato Salad by Paula Deen

4 strips bacon
1 lb small red potatoes, unpeeled
1 green onion, ch
1 boiled egg, ch
1/4 c mayonnaise
1 t Dijon mustard s&p
1. Cook bacon until crispy, drain, reserve 2 T grease, crumble
2. Place potatoes in lg saucepan. Cover with cold water. Add 2 T grease & some salt. Place over med-high heat. Bring to a boil & cook until tender (15-20 min). Drain & let cool. Cut into bite-sized pieces.
3. In a separate bowl, mix mayo, mustard, s & p for dressing.
4. Toss potatoes, onion, & egg in dressing. Add bacon. Chill & serve. Yummy!

Brandied Steakside Mushrooms

Brandied Steakside Mushrooms by Paula Deen-need I say more?

3 lb. fresh mushrooms, sliced
8T butter seasoning salt
1/4 c. Worcestershire sauce
1/2 c brandy

1. In lg. skillet, saute mushrooms in butter until brown. Sprinkle liberally with seasoning.
2. Add worchestershire sauce & simmer until almost all sauce is absorbed by the mushrooms. 3. Add brandy & continue to simmer until mushrooms are tender. Enjoy!

Lemon-Chive Potatoes

Lemon-Chive Potatoes by First Magazine

1 1/2 lbs baby red potatoes
1 T butter
1 1/2 T lemon zest
1 T ch fresh chives
1 t Kosher salt
1/4 t cayenne pepper

1. Peel band from middle of each potato. In pot over high, bring 2 qts salted water and potatoes to a boil. Cook 15 minutes or until tender. Drain
2. In large bowl, toss hot potatoes through cayenne until coated. 6 servings

Sunday, July 27, 2008

Grandma Paul's Caramel Corn

Grandma Paul's Caramel Corn by my favorite Paula Deen y'all

1 c butter
2 c packed brown sugar
1 t salt
1/2 c light corn syrup
1 t baking soda
8 qts popped corn.....or less if you like lots of yummy caramel

1. Preheat oven to 200.
2. Over medium heat, combine 1st 4 ingredients and boil 5 minutes. Remove from heat.
3. Stir in baking soda, stir well.
4. Pour over 8 quarts popped corn. Stir to coat well.
5. Bake in large roasting pan (or 2 smaller pans) for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.

In my opinion: This is to die for. I will never even try another recipe.

Diane's Speedy Taco Salad

Diane's Speedy Taco Salad
Easy and few dishes
1 lb. ground beef or turkey (I keep it pre-cooked in the freezer)
1 lg. onion, chopped2 10 oz cans tomatoes & green chili peppers (Rotel), drained
1 pk taco seasoning mixtortilla chips
2 c shredded cheddar
2 medium tomatoes, chopped
*can sliced black olives
*chopped green onions
*avocado slices
*sour cream
*taco sauce
** optional
1. In a large skillet, cook meat & onion until meat is brown and onion is tender. Drain fat.
2. Stir in Rotel & seasoning mix.
3. Simmer uncovered for 8-10 minutes.
4. Serve over chips and add your favorite toppings.Leftovers would be great as nachos.

Hawaiian Chicken

Hawaiian Chicken Women's Circle
5 chicken breasts, diced
16 oz crushed pineapple
2 c pineapple chunks
1 green pepper, diced
1 1/2 c brown sugar
1/2 c lemon juice
2 T cornstarch

1. In a saucepan, combine pineapple (undrained), peppers, and brown sugar. Bring to a boil.
2. Remove from heat. Add lemon juice and cornstarch. Mix well.
3. Add diced chicken and heat thoroughly.

Friday, July 25, 2008

Hollywood Kabobs

Hollywood Kabobs (Big John's cookbook)
2 lbs NY strip steaks, cut into 1 1/2" cubes
1 lg sweet onion, quartered
8 oz mushrooms, stems removed
2 lbs boneless, skinless chicken breast, cut into 1 1/2" cubes
2 yellow bell peppers, seeded, cut 1 1/2" squares
8 oz cherry tomatoes
1 c olive oil
4 cloves garlic, minced
McCormick Montreal Steak Seasoning
McCormick Montreal Chicken Seasoning

1. Build the steak kabobs by altering steak pieces, onion quarters, and mushrooms on 4 steel skewers, build chicken kabobs by alternating chicken, pepper, and tomatoes.
2. In a mixing bowl, combine olive oil & garlic. Mix thoroughly, then brush all sides of prepared skewers with light coat of oil. Season all sides of beef with steak seasoning. Repeat for chicken.
3. Preheat grill to med-high. Place all skewers on lower cooking surface and close lid. Reduce to medium and cook 12-14 minutes or until chicken is no longer pink, turning often to prevent burning. Remove chicken from grill and keep warm. Continue cooking beef until 160 degrees.