Thursday, June 25, 2009
Wednesday, June 24, 2009
1 (32 ounce) package of frozen hash browns
1 can cream of chicken soup
1 (8 ounce) carton sour cream
3/4 stick butter melted
2 cups grated cheddar cheese
1 tsp salt
¼ tsp pepper
½ cup finely chopped onion or 1 tsp onion powder
2 cups crushed corn flakes
2 Tbs melted butter
Break apart hash browns and put them in a big bowl. In another bowl combine soup, sour cream and melted butter and mix it all up until it’s creamy. Stir in salt, pepper and onion. Pour mix over hash browns and add the cheese and stir it up. Spray a 9 X 13 pan and dump it in there and spread around. Mix the cornflakes with the melted butter and spread over the top. Bake at 350 for 45 minutes and there you have it.
Tuesday, June 16, 2009
This isn't a great photo. My friend Julie was at my house and I split this in half to share with her. Next time I would just double the recipe instead of splitting this one. It is a small casserole anyway and wasn't as thick as it should have been once I split it. Anyway it was still tasty. I got this out of Southern Living a couple of years ago and have been making it since.
2 celery ribs, chopped
1/2 medium onion, chopped
1 tablespoon vegetable oil
3 cups packed crumbled cornbread
1 tablespoon poultry seasoning
3 1/2 cups chopped cooked chicken
1 1/4 cups low sodium chicken broth
1 cup sour cream
1 large egg, lightly beaten
1/4 teaspoon dry crushed red pepper
1/4 teaspoon salt
2 tablespoons butter, melted
1 cup shredded sharp cheddar cheese
1Sauté celery and onion in hot oil in a medium skillet over medium-high heat 7 minutes or until vegetables are tender; set aside.
2Combine cornbread and poultry seasoning in a large bowl.
3Layer half of cornbread mixture on bottom of a lightly greased 11- x 7-inch baking dish.
4Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
5Top evenly with remaining half of cornbread mixture, and drizzle with butter.
6Bake, covered, at 350° for 30 minutes or until bubbly.
7Remove from oven, and top with cheese.
8Bake, uncovered, 10 more minutes or until cheese is golden.
Friday, June 12, 2009
6 (7 inch) flour tortillas
1 (15 ounce) can black beans, rinsed and drained
4 green onions with tops, thinly sliced
3 Tbs salsa
2 cups shredded Mexican-style cheese
½ tomato chopped
Preheat oven to 400. Slice the tortillas into wedges using a pizza cutter. Spread out on a baking stone. I think if you don’t have one of these just put them on a pan with a little cooking spray on it. Bake for (recipe says 10 minutes) it took mine about 20 to turn into chips. While that’s cooking mix your beans, onions and salsa in a bowl. I also had a few chopped onions and red peppers left from last night so I threw those in. I really think you can add whatever toppings you like. Even some meat if you want. Take your chips out of the oven, top with 1 cup of cheese, then your bean mixture, then the other cup of cheese. Bake for another 3 minutes or until cheese melts. Take out and top with tomato. Serve with sour cream and guacamole. Just sour cream at the Reid house as I had no avocados. Enjoy! Kim
Thursday, June 11, 2009
Last night I made this pizza casserole. That is what we will call it since I put it in a casserole pan. I finally found a crust recipe that I really like. The reason I put this in a casserole dish is sometimes when I make a pizza I put too much junk on it and then the crust doesn’t rise good and I make a mess. This turned out great and we enjoyed it. Go ahead and try making your own crust. It is easy and delicious and doesn’t take long at all. Ps. I found this crust recipe via Lynn’s Kitchen Adventures.
1 package (1/4 ounce) active dry yeast
1 cup warm water (105 to 115 degrees)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2-1/2 cups all-purpose flour
In a bowl, dissolve yeast in water. Stir in sugar, salt, oil and flour. Beat vigorously 20 strokes. Cover and let rest about 15 minutes. With buttered fingers, pat crust into a greased 9 x 13-in. baking pan. Push the crust up around the sides a little so you will have an outside pizza like crust. Note: This make a super “pan” pizza with a really thick crust.
Spread with pizza sauce (as much as you like) and add toppings and cheese. On this pizza I have Italian sausage, mushrooms, red bell pepper and onions. The cheese is a mix of mozzarella, parmesan, and a little Colby jack mix (only because I didn’t think I had enough cheese). I try to mix the cheese and the toppings all together with just a little extra cheese on top. Otherwise the pizza is like crust, toppings layer and then cheese layer and it doesn’t turn out like a pizza more like a casserole dish. No good. So mix it up a little.
Tuesday, June 2, 2009
1. 3 pounds of chicken is a lot. You will have leftovers by the truckload unless you are serving a bigger crowd than just your family. I realized this about halfway through trying to fry up 3 pounds of chicken. Benjamon woke up from his nap (not good) so as I was trying to finish he sat at my feet crying out Momma, Momma. Then he proceeded to pull my shorts down to my ankle as he attempted to pull up on my leg (again not good) but what could I do? I must get this chicken cooked I thought to myself as I stood there with my pants around my ankles. Granny panties fully exposed as I stood there and fried chicken. No shame in my game, right?
2. Slow down sister! I know you’re going to try and dump all this chicken in one pan. You must fry a little at a time leaving room around the sides. If you put it all in it will stick together and make a scene from a Freddie Kruger movie. For real ya’ll!
3. You need a big ole pan to bake it in! I started off with a 9 X 13 and couldn’t fit it all so I moved up a size. A big fine woman such as myself has larger pans than 9 X 13 in her house. If you don’t then you might want to cut this in half or use two pans.
I served this with my fried rice recipe minus the chicken as a side dish. I hope that you will try this. It is oh so good and well worth the effort. Benjamon enjoyed it too by the way.