Grilled Sweet Corn
Getting ready for Memorial Day is always fun for me. Our menu usually includes brisket, ribs, baked beans, potato salad, grilled corn on the cob, and lots of deserts. Here's hoping that you have a Happy Memorial Day and that you remember all the men and women that have sacrificed their lives so that we have our freedoms.
Ingredients
As many ears of corn as you want
Aluminum Foil (heavy duty works best)
Butter
Salt and Pepper
Red Pepper Flakes
Sweet Paprika
Directions
Put it all together in small metal bowl and place on coolest part of the grill. Brush corn every so often with melted butter mixture .
Ingredients
1 package of spaghetti
1 whole chicken or 6 chicken thighs or breast
1 onion chopped
1 cup celery
1/2 tsp garlic chopped
1/2 stick butter
1 can crm mushroom soup
1 can crm chicken soup
1 can tomato soup
1 can rotel tomatos
1/2 soup can ckn broth
1 10oz can salad olives
1/2 lb Velvetta
Boil, debone and shred chicken. Put aside. Put spaghetti in chicken water and cook till almost done.
In medium sauce pan, saute' onion, garlic and celery in butter. Add soups, rotels and broth and stir till smooth. Transfer to a crock pot. Add olives. Cut Velvetta cheese into 1 inch cubes, add to mixture and stir. Add chicken and spaghetti and mix well. Turn crock pot to high and cook till all the cheese is melted. Keep on low to keep warm
Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese
Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
Some fun variations of this recipe. Before cooking (during prep) you can add:
chunks of sourdough bread
diced chiles
salsa
diced green onions
mushrooms
green peppers
green onions
ham
bacon
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into
1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serving suggestion: Hot, cooked rice noodles
Directions
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.
Recipe Provided By: http://www.foodnetwork.com/recipes/paula-deen/chicken-stir-fry-recipe.html
This is a bread for bread lovers, it’s a bread similar to what people had made in the old fashion brick oven that was found in most peoples back yard many years ago.
It is a firm bread but with great taste and texture, it is especially good when served hot right from the oven with butter and jam. This recipe makes six loaves but you can break it down to two loaves just by dividing by three.
Ingredients
4 ½ pounds all purpose flour
1 teaspoon salt
1 cup oil
½ pound sugar
1 ounce dry yeast
6 cups warm water
Directions
In a stainless steel bowl place your yeast and 2 tablespoons sugar with 1 cup warm water and let the yeast work, when the yeast starts to rise you know that it is ok to use and that your bread is going to rise properly.
In a 10 quart mixing bowl place your flour, salt, sugar, oil, yeast you had started and 5 cups warm water.
Mix on low speed using a dough hook on your mixer until well blended, then mix on second speed for about four minutes, at this time you should have a nice well textured dough, if the dough seems too dry to you just add a little more water and mix for about one more minute.
Remove dough from mixer and divide into 24 ounce balls well rounded and tight, let them stand for 5 minutes on table covered with a towel, at this time grease your bread pans, take a ball of dough and flatten it removing any air in the dough (don’t get too rough with it) flap the bottom part of the dough up to the middle and the top of the dough in to the middle and press it down then fold it in half again and with the heal of your hand seal the seam of the dough, (it should look like a six inch hoagie bun) now place it in a well greased bread pan with the seam on the bottom and let it rise under a towel until it is double in size.
In a preheated 350 degree oven place all your loaves of bread and let it bake for 20 minutes then rotate it and let it bake for another 20 minutes, remove from oven and remove from pan, let it cool on a wire rack, even a refrigerator rack is good.
When it is cool enough to cut “enjoy it”.
Ingredients
3 - large eggs, beaten
3/4 - cup granulated sugar
4 - tablespoons butter, softened
1/2 - teaspoon salt
1 - teaspoon vanilla extract
1/2 - cup light corn syrup
1/2 - cup honey
1 1/2 - cups chopped pecans
1 - 9 inch store bought deep dish pie crust, unbaked or homemade
Directions
Preheat oven to 350 degrees. Beat the eggs with an electric mixer until fluffy (about 8 minutes).
In a separate large mixing bowl stir together the sugar, salt, butter, vanilla and syrups. Gently fold in the eggs. Gently fold in the pecans.
Pour filling into the pie crust and place pie on a baking sheet. Bake for 40-50 minutes , until the filling is almost set (You still want the filling to jiggle just a bit in the center) because the pie will continue to set up as it cools.
Let pie cool completely before cutting. Pecan Pies are best made the morning of or a day before you want to serve them (to give them time to set up completely).
Ingredients
8-9 medium potatoes, peeled and diced in cubes
1 pkg. ranch dressing mix
1 cup sour cream
1/2 cup mayonnaise
8 oz. cream cheese, softened
1 tsp. Worcestershire sauce
2 cups shredded cheddar cheese
5-6 slices of bacon cooked crisp
1/2 tsp. seasoned salt
1/2 tsp. black pepper
salt for cooking potatoes in
Direction
Peel and dice the potatoes. Place in a pan with enough salted water to cover them. Bring up to a boil, then turn down to low and cook only long enough to get them slightly tender. If you get them too soft, you will end up with mashed potatoes.
Pour potatoes into a colander and drain well. Place back in the pan and mix in softened cream cheese, sour cream, mayonnaise, ranch dressing mix, seasoned salt, and black pepper. Pour into a 2 quart casserole you have sprayed with nonstick cooking spray.
Top with the shredded cheese and the crumbled crisp cooked bacon. Place in a preheated 350 degree oven for 30 minutes. If you prepared this ahead and it was refrigerated, take it out and place it on the counter about 30 minutes ahead of time to come to room temperature before you put it in the oven.
