Categories
Desserts

Two Step Fresh Peach Pound Cake Recipe

Ingredients

4 cups all-purpose flour sifted once
3 cups granulated sugar
2 cups butter room temperature
1/2 cup buttermilk
1/2 cup peach schnapps substitutions in post above
6 large eggs
2 teaspoons vanilla
2 and 1/2 cups fresh peaches diced

Instructions

Pre-heat oven to 325 degrees F.
Spray a 10-inch 16 cup tube pan with non-stick spray.
In the order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
Beat at low speed for 1 minute. Scrape the sides.
Mix another 2 minutes at medium speed.
Fold in peaches.
Pour into the tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on pick.

Categories
Slow Cooker

Fried Dandelions (Appalachian Style)

Recipe By: Micah Funk

“This is a recipe handed down by my mother and is a local favorite back in West Virginia, up in the Appalachian Mountains. This recipe consists of picking the largest dandelion flowers and leaving the entire stem behind, battering the flowers up and frying them in butter. Has a flavor similar to that of mushrooms. One word of caution…to avoid a bitter taste, make sure the dandelion flowers you’re picking have not been sprayed by dogs or pesticides.”

Ingredients

2 cups all-purpose flour
2 tablespoons seasoned salt
1 tablespoon ground black pepper
4 eggs
80 unopened dandelion blossoms, stems removed
1/2 cup butter

Directions

Combine the flour, seasoned salt, and pepper in a mixing bowl until evenly combined; set aside. Beat the eggs in a mixing bowl, then stir in the dandelion blossoms until completely coated.
Melt the butter in a large skillet over medium heat. Remove half of the dandelions from the egg, and allow the excess egg to drip away. Toss in the flour until completely coated, then remove from the flour, tossing between your hands to allow excess flour to fall away. Cook the dandelions in the melted butter until golden brown, stirring occasionally, about 5 minutes. Drain on a paper towel-lined plate. Repeat with the remaining dandelions.

Categories
Desserts

This Banana Cake Deserves a Spot On Your Table

Recipe By: Cindy Carnes

“This cake was first made for me by a friend while I was visiting her after she had delivered her 11th child. I told her, ‘I should have baked for you!’”

Ingredients

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9×13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Categories
Chicken

Hungarian Chicken Paprikash

This is my grandmother’s version of Hungarian Chicken Paprikash. If there is food served in Heaven, I am sure this is on the menu! My grandmother was the best cook ever. She would have this hardy dish ready and we could hardly wait! Now I serve it to my grandchildren and they love it as well. Down home pure comfort food.

Ingredients

3 Tbsp vegetable oil
1 vidalia onion, chopped
1 whole cut up chicken (skin intact)
2 Tbsp sweet paprika
3 chicken bullion cubes (or more to taste; 1 per cup of water added)

ADD LATER TO BROTH:

1 pt sour cream
1/2 pt water
4 Tbsp flour (or more to thicken if you like)
3 tsp Lawry’s seasoning salt (optional, but adds flavor!)

FOR THE DUMPLINGS:

4 eggs
3 c water
6 c all-purpose flour
1 tsp salt

Directions

1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don’t want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don’t cube for every one cup of water… just eyeball it). Also, add the Lawry’s seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn’t tell us about that until we saw her add it one day!  Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid!
7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive… truly a wonderful comforting food!

Categories
Slow Cooker

How to Make Perfect Country Gravy Even Grandma Would Be Jealous Of

Recipe By: Chef John
“This is a beautiful example of classic, very old-school American country cooking. There are a lot of variations, and this is my favorite. This goes on fried chicken, country-fried steak, and biscuits.”

Ingredients

2 tablespoons butter
8 ounces breakfast sausage links, casings removed and meat broken up
4 strips bacon, sliced crosswise
1/2 cup chopped green onions (light parts only)
1/3 cup packed all-purpose flour
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste
2 1/2 cups cold milk
1 tablespoon chopped green onion
1 pinch cayenne pepper for garnish

Directions

Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, annmix bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

Categories
Slow Cooker

Cream Cheese Chicken Tacos

My son’s girlfriend made these for us a while back. They were so delicious, I just had to get the recipe from her!

Ingredients

1 pkg (8 oz.) cream cheese
2 clove garlic, minced
2 c deli rotisserie chicken, or leftover roast/baked chicken shredded
1 bunch green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 c shredded cheddar cheese
10 medium corn tortillas
canola oil for frying

Directions

1. Preheat oven to 425 degrees
2. While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
3. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
4. Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
5. Divide the chicken mixture evenly between each shell. Place the taco shells in a 9×13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.

Categories
Slow Cooker

My Mom’s Perfect Thanksgiving Stuffing

My mom is 91 years old now, but through the years, when I was a kid, the best thing about Thanksgiving was the stuffing. Hers was the best I ever ate. Loaded with flavor and completely delicious. When I got married and started my own family, I made sure I had this recipe in my recipe box. I’ve used it all my life.

Ingredients

1 onion, diced
1 green pepper, diced
1 c butter
3/4 c diced celery (celery seed can be used, maybe a teaspoon or so)
2 eggs, beaten
2 c canned chicken broth
1 16 oz. bag of Pepperidge Farm herbed seasoned stuffing (is crumbs, not cubes or croutons and is sold in a blue & white bag)
1 16-20 oz. bag soft bread cubes
1 tsp garlic
1 tsp poultry seasoning
2 Tbsp fresh parsley or dried parsley flakes
1 tsp oregano
1 Reynolds turkey sized baking bag

Directions

1. In large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.
2. In fry pan, melt butter over a medium high heat. Sautée onions, green pepper and celery (or celery seed) until all is softened and translucent.
3. Pour melted butter and vegetables over all bread cubes and crumbs.
4. Mix in the two beaten eggs. Toss.
5. Add: 1 tsp. Garlic Powder 1 tsp. Poultry Seasoning 2 Tablespoons Dried Parsley 1 Tsp. Oregano Toss again.
6. Now pour chicken broth over all of mixture, making sure that stuffing is ALMOST wet, (you want it to be more than damp, but not downright wet) so that stuffing doesn’t dry out while inside turkey baking. (You can judge if stuffing is becoming too wet, just reserve the rest of the broth if not needed). (Many people like to use milk, but I find that it causes it to have a bland flavor. The chicken broth is the secret to excellent flavor, here.)
7. Toss once again, making sure all bread is well coated with all ingredients.
8. Stuff the turkey, packing tightly, but not too tightly (as in “don’t really jam it in there”) at both ends. (If you have any left over, you can put it in a casserole dish, and refrigerate until 45 minutes before turkey is done, then put in oven with turkey for extra stuffing.)
9. Use softened butter, and using fingers, rub butter all over turkey until coated, and then shake a little paprika over top of entire turkey.

10. Put about 2 tablespoons flour inside baking bag before putting the turkey inside. Push turkey into bag, close bag tightly, make three slits across the top of the bag for ventilation, and put into roaster pan.
11. Put lid on roaster and then bake following instructions for the size turkey you have. (**Note: the baking bag will probably cut baking time by at least 3/4 hr to 1 hour, but really holds in the juices and turkey stays very moist and juicy.) No basting is required when you use the baking bag, but if you wish, you can baste one or two times during baking.
12. **Note**: Be sure to remember to make the slits in the top of the baking bag, maybe an inch or two long, and be sure to put the little bit of flour into the bottom of the bag before you put the turkey inside. When finished, you will have an ample supply of broth inside the bag to make your gravy. Simply use a cup or ladle to scoop it all out. (What broth I don’t need, I always put into a plastic container and freeze to use when I make my chicken soups. I add it into the pot of soup and it gives my soups added extra special flavor!)

Categories
Chicken

Amish Chicken (it makes its own gravy while baking) supper tonight. So simple!

Ingredients:

6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water

Directions:

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. Bake at 350* for 1 1/2 hours or until the skin is golden brown.

Categories
Chicken

Melt in Your Mouth Chicken

This chicken is healthier and much better than fried chicken. Very easy to make. Got this recipe from a friend from High School.

Ingredients

2 lb chicken breast halves, skinless and boneless
1 c greek yogurt-plain
1/2 c parmesan cheese
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp black pepper

Directions

1. Mix all together and spread mixture over chicken. Bake at 375 for 45 min.

Categories
Chicken

Leftover Chicken Croquettes

Recipe By: Jeanne Gold

“A mixture of chicken, eggs, bread crumbs, sauteed onion, parsley and light seasoning make croquettes you’ll go crazy for! My grandmother used to make salmon cakes; I adapted that recipe to use leftover cooked chicken.”

Ingredients

3 cups cooked, finely chopped chicken meat
1 1/2 cups seasoned dry bread crumbs
2 eggs, lightly beaten
2 cups sauteed chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions

In a large bowl combine the chicken, bread crumbs, 2 eggs and onion and mix well; if mixture is too dry to form patties, mix in another lightly beaten egg. Then add parsley, salt and pepper to taste, mix well and form into small patties.
Heat oil in a large skillet over medium heat and fry patties in oil until golden brown.