In saute pan, brown 1 pound Italian sausage and 4 strips bacon (chopped); let grease drain on paper towels. In slow cooker, cook on high 3-4 hours (or low 5-6 hours) Italian sausage and bacon from pan 4 russet potatoes, chopped 1 medium white onion, chopped 4-5 cloves garlic, minced 4 cups chicken broth or stock Potatoes should be soft. Mix together then add to slow cooker… 2 tablespoons corn starch 1 cup half-n-half (cold) Add to the slow cooker… ...
Preheat oven to 450 degrees. Sift… 2 1/2 cups self-rising flour 2 teaspoons sugar Cut in 1/2 cup vegetable shortening and “at the point you think you should stop… stop!” Stir in… 3/4 to 1 cup buttermilk Knead dough until smooth and pat (press) using fingers to 1/2 inch thickness. Cut with large biscuit cutter (mine is 2 1/2"). Place on ungreased cookie sheet. Bake 10 - 12 minutes.
This dough can be shaped into dinner rolls, buns, or whatever you would like. I have shaped into loaves and then sliced for crostini. In a large bowl, place the following: 2/3 cup sugar 2 teaspoon salt 2 tablespoons unsalted butter 1 tablespoon vegetable shortening (the original recipe called for lard) 2 cups boiling water Place in refridgerator to cool – approximately 15 - 20 minutes. Dissolve 1 pkg yeast in 1/2 cup warm water then add to mixing bowl along with **2 eggs (well beaten). ** ...
In 350 degree oven, roast 2 1/2 cups pecans for 8 minutes. Melt in double-boiler or microwave… 1 pkg semisweet chocolate chips (12 ounces) 1/8 cup unsalted butter Stir in… 1 can sweetened condensed milk (14 ounces) Combine the following in a bowl then add to chocolate mixture… roasted pecans (from earlier) 1 pkg miniature marshmallows (16 ounces) Pour on to a 9x13" pan that has been lined with wax paper and chill for at least an hour. Break into pieces or cut into squares. ...
Preheat oven to 350 degrees. Combine the following (I use the mixer)… 4 cups shredded chicken breast (I use a mixture of breast and thighs, or whatever I have left over) 1 cup salsa – just use your favorite! 1/4 cup diced jalapeños 1 tablespoon of my fajita seasoning Divide mixture and place on 10 - 8" flour tortillas Roll tortillas and place seam side down in 9x13" baking dish. And pour 2 1/2 cups heavy whipping cream over them. Bake for 35 minutes. ...
Preheat oven 375 degrees. Mix… 1/4 cup unsalted butter (softened) 4 tablespoons white sugar 6 tablespoons dark brown sugar Beat into mixture… beat well. 4 eggs Continue beating and add the following… 1 cup dark Karo Syrup 1 tablespoon real vanilla dash of salt Stir into mixture… 2 cups pecan halves 1/4 cup ground pecans Pour into unbaked pie crust. Bake for 40-45 minutes. Cool and serve with vanilla ice cream! ...
Basically the same recipe as Food & Wine’s Dark-Chocolate Bark with Walnuts and Dried Cherries Preheat oven to 350 degrees. Spread 1 1/2 cups nuts on baking sheet and toast for 8-10 minutes. Coarsely chop. The original recipe called for walnuts, but I use whatever I have on hand or in the freezer (usually pecans). Place 6 ounces bittersweet chocolate in glass bowl and microwave (on high) for 30 seconds and stir. Repeat until melted then add 3 ounces bittersweet chocolate and stir until melted. ...
Add 1 pound red potatoes (halved or quartered) to large pot of boiling salted water. Cook 15 minutes. Add 1 pound green beans (trimmed & crosscut) to water. Cook 3-4 minutes. Drain. Heat large skillet (or use same pot used earlier) - medium heat; Add 2 tablespoons olive oil and 1 large garlic clove (minced). Saute for 30 seconds. Add potatoes and green beans to skillet. Salt and pepper to taste. Cook 2-3 minutes and toss. ...
I’ve lost track where I found the original recipe; this one has been modified a bit. The basic portion is 1.5 units of Brussels Sprouts to 1 unit of mushrooms. Preheat the oven to 400 degrees F. In a large bowl, toss he following: 6 cups Brussels Sprouts - trimmed and halved 4 cups mushrooms - quartered extra virgin olive oil - enough to cover 1 clove garlic - smashed and minced salt & pepper to taste Transfer to a non-stick (or lined with aluminum foil) cookie sheet. Bake for 25-30 minutes; toss a few times while cooking. ...
Chicken and Dressing Casserole (left) and Peach-Berry Cobbler (right)