~*~*~*~ Final Post of 2012 ~*~*~*~

I hope each of you have a very

Merry Christmas! 

Be back bloggin' in ...

God Bless you & your family.

~ Chef ~

~ Nutella Peanut Butter Bars ~

INGREDIENTS:
1 cup butter, softened
12 sheets of graham crackers, crumbled in a food processor
2 cups confectioners sugar
1 tsp vanilla
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
1 cup Nutella, divided into 1/4 cup and 3/4 cups

DIRECTIONS: Mix together the butter, graham cracker crumbs, confectioners sugar, vanilla and peanut butter until blended and smooth. Pour the mixture into a 9″ x 9″ square pan with a removable bottom (or line a standard pan with parchment paper). Refrigerate for 1 hour or until firm. In a metal bowl over simmering water, melt the chocolate chips and 1/4 cup of Nutella, stirring until smooth. Spread over the prepared crust, and refrigerate for another hour or until firm. Spread the additional 3/4 cup of Nutella over the chocolate layer and refrigerate again. When the bars are firm, cut into squares. Yields: 16 bars. ~ Chef ~

~ Nutella Cookies ~

Ingredients:

1 (18 ounce) package of refrigerated sugar cookie dough

1/2 cup Nutella spread

3 Tbsp. white chocolate chips

3 Tbsp. chocolate chips

Directions:  Preheat oven to 350F. Roll out cookie dough to about a 1/4 inch thickness. Using a cookie cutter or a glass dipped in flour, cut out rounds. Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round. Fold rounds over to create half moon shapes and gently seal edges. Place on an ungreased cookie sheet and bake for 9-10 minutes. Remove to racks and cool completely. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute). Remove and using a fork, drizzle chocolate over cookies. Repeat with white chocolate chips. ~ Chef ~

~ Nutella Cupcakes ~

Ingredients:
10 Tbsp. butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp. vanilla
1 3/4 cups sifted all-purpose flour
1/4 tsp. salt
2 tsp. baking powder
Nutella, approx. 1/3 cup
 

Directions:  Preheat oven to 325F. Line 12 muffin tins with liners.  Cream together butter and sugar 2 minutes.  Add in eggs one at a time, until fully incorporated.  Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.  Using an ice cream scoop, fill each muffin liner with batter 3/4 full.  Top each with 1 1/2 tsp Nutella.  Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.  Bake for 20 minutes.  Makes 12  ~ Chef ~

~ Nutella Bites ~

Ingredients:

1 box yellow cake mix
(plus ingredients required on the box)

1 large jar of Nutella
1 package chocolate chips

Directions: Bake the cake according to instructions on the box. Let cake cool completely, then crumble into a large bowl. Mix in the Nutella thoroughly. Shape the mixture into little balls (size of ping pong balls) with your hands. Chill overnight. Then melt the chocolate chips in the microwave (stirring every 30 seconds). Dip each ball in the melted chocolate to coat completely and lay on parchment paper until firm. Serve as finger foods or yes you can put a stick in them. ~ Chef ~

 

~*~ Cream of Wheat Cornbread ~*~

 Ingredients:

1 1/2 c. all-purpose flour

1 c. sugar

3/4 c. Cream of Wheat

1 Tbsp. baking powder

1/2 teaspoon salt

2 eggs

1/2 c. butter

1 c. milk

Directions: Preheat the oven to 400 F degrees. Lightly grease a 9" round pie or cake pan. In a large bowl, combine the flour, Cream of Wheat, sugar, salt and baking powder. Stir in the eggs, milk and vegetable oil until well combined. Pour batter into prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Optional:  add a few chopped Jalepeno peppers to the batter for a little kick.  ~ Chef ~

~ Cream Cheese Bacon Mushrooms ~

Ingredients:

1 c. bacon

1/2 c. finely minced sweet onion

1 clove garlic, minced

2 c. white button mushrooms

4 oz. cream cheese

1/4 c. grated parmesan cheese

salt and pepper

Directions: Preheat the oven to 350 F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking, remove mushroom stems from caps and chop stems into small pieces. When bacon is done, remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add cream cheese and parmesan cheese and stir until cheeses are completely melted. Add the reserved chopped bacon and season to taste with salt and pepper. (Mixture can be made ahead of time and kept in the refrigerature in an airtight container for two days.) Remove mixture from heat and stuff each mushroom cap generously with mixture. Bake at 350 F for about 20 minutes or until mushrooms are soft and filling is nice and hot. ~ Chef ~

~ Stuffed Jalapenos ~

Ingredients:

12 fresh Jalapenos

4 oz. cream cheese, softened

1 T. dry Ranch dressing mix

1/2 cup shredded Colby Jack cheese

6 slices of bacon

Directions: Slice the tops off of the Jalapenos. Slice them in half and dig the seeds and membrane out. Wear plastic gloves for this and keep your hands away from your face! Mix the cream cheese, Ranch dressing and shredded cheese. Stuff into each jalapeno. Wrap each bacon strip around a stuffed Jalapeno and secure with a toothpick. Bake at 400° for 30 minutes or until bacon is crispy. Serve warm. Makes 2 dozen. ~ Chef ~

~*~ Crockpot Gingerbread ~*~

Ingredients:

1/2 c. butter, softened

1/2 c. sugar

1 egg

1 c. light molasses

2 1/2 c. flour

1 1/2 tsp. baking soda

1 tsp. ground cinnamon

2 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. salt

1 c. hot water

warm applesauce (optional)

whipping cream (optional)

nutmeg (optional)

Directions: Cream together the butter and sugar. Add the egg and molasses. Mix well. Stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Mix well. Add the hot water. Beat well. Pour batter into a greased and floured 2 lb. coffee can. Place in the crock pot. Cover top of can with 8 paper towels. Cover crock pot and bake on high 2 1/2 – 3 hours. Serve with applesauce. Top with whipped cream and sprinkle with nutmeg.  Yummy!  ~ Chef ~

~ Jiffy Pecan Pumpkin Cake ~

Ingredients:

(Cake)

2 pkgs. "Jiffy" Golden Yellow Cake Mix

1 pkg. (3.4 oz) instant Butterscotch Pudding Mix

4 eggs

1/4 cup water

1/4 cup oil

1 can (15 oz.) pumpkin

2 tsp. pumpkin pie spice

(Filling)

1 pkg. "Jiffy" White Frosting Mix

1 pkg. (8 oz.) cream cheese, softened

1 egg

(Topping)

1 Tbsp. "Jiffy" Baking Mix

1/2 cup brown sugar

2 tsp. cinnamon

4 Tbsp. butter, softened

1 cup chopped pecans

Directions: Preheat oven 350°. Grease a 13"x9" pan. Mix all cake ingredients together and beat 4 minutes on medium speed. In a separate bowl, combine filling ingredients. Pour half of cake mixture in bottom of prepared pan and cover with cream cheese filling mixture. Pour remainder of the cake mixture over the filling. Blend the topping ingredients together until mixture is crumbly and sprinkle over top of the cake batter. Bake 45-50 minutes or until toothpick inserted in center comes out clean. Serve warm or cold. ~ Chef ~

~ Black Friday Special ~

Ingredients:

2 c. of cubed leftover turkey

1 c. of Hellmann's mayonnaise

1/4 c. of chopped celery

1/2 c. of chopped onions

3 minced pickles

1 Tbsp.  mustard (Dijon preferred)

salt & pepper

Directions: Take your leftover turkey and shred it, then combine it with all the other ingredients in a large bowl. Mix thoroughly. This turkey salad is good enough to eat by itself or serve it cold on your favorite bread. It is also great served hot on a cheesy garlic bread. This will be a great meal for your family this Black Friday weekend after you have shopped till you dropped. ~ Chef ~

~*~ Happy Thanksgiving ~*~

Hope you & your family have a Happy Thanksgiving!

~ Chef ~

~ Pumpkin Bourbon Bread Pudding ~

Give yourself plenty of time to prepare.

Ingredients:

1 1/2 cups whole milk (or 1 cup heavy cream + 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs
1 egg yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
pinch of ground cloves
2 tbsps bourbon
5 cups day-old baguette or crusty bread, cubed 1-inch
6 tbsps (3 oz.) unsalted butter, melted

Directions: Preheat oven to 350°F with rack in middle. Toss the bread together with the butter in a large bowl. Set aside. Whisk the pumpkin, milk (and cream if using), sugar, eggs, egg yolk, salt, spices and bourbon in another large bowl. Pour the pumpkin custard over the bread cubes and toss to coat. Pour into an 8-inch square baking dish and bake 25 to 30 minutes until custard sets. Serve the pumpkin bread pudding with or without the bourbon vanilla custard sauce (recipe below). Serves 6-8.

Vanilla Bourbon Sauce
1 cup milk
1 cup cream
1 vanilla bean, split lengthwise
6 tbsps sugar
6 egg yolks
2 tbsps bourbon (or more)

Directions: Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you’ve incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.  Let me know when you have this prepared and I will be over to taste test!  ~ Chef ~

~*~ Sweet Potato Bread ~*~

Ingredients

1 cup unbleached white flour

1 cup whole wheat flour

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons of unsalted butter, softened

1 cup brown sugar

1/2 cup maple syrup

2 large eggs

1 teaspoon vanilla extract

3 cups grated sweet potato

Directions: Preheat the oven to 350 degrees. Butter and flour a 9"x5" loaf pan. In a medium-sized bowl, combine flours, cinnamon, nutmeg, baking soda, baking powder and salt, set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar. Mix in maple syrup. It's okay if the batter looks a little curdled at this point, it will smooth out. Add the eggs one at a time, mixing for about 30 seconds with each addition. Add the vanilla. Stir in the grated sweet potato. Add dry ingredients and mix until just combined. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes, or until a tester inserted in the center of the loaf comes out clean. If the loaf looks like it is browning too quickly, place a foil tent over it. Cool for 10 minutes in the pan, then remove from pan and cool completely on rack before slicing. Great for Thanksgiving!  ~ Chef ~

~ Simple Homemade Cranberry Sauce ~

Yep, it's that time of year!

 Ingredients:

1 cup sugar

1 cup water

4 cups fresh or frozen cranberries
~~~

Directions:  Wash and inspect your cranberries. In a saucepan bring to a boil the water and sugar.  Boil until sugar is completely dissolved.  Add the cranberries and return to a boil. Reduce the heat and simmer for 10 minutes or until the cranberries burst.  Now remove from the heat and cool completely at room temperature.  Once completely cooled place in the refrigerator to chill.  Don't worry it will thicken as it chills.  Simple enough? 

Tomorrow ... Sweet Potato Bread 

~ Chef ~

~ Cadbury Mug Cake ~

I know this doesn't fit the theme of, "Goo Goos"

but it was worthy of a post.

Ingredients:

1/4 cup flour
3 Tbsp packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola oil
3 Tbsp milk or coffee
1 full-size Cadbury Creme Egg

Directions: In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk (or coffee) until you have a thick paste. If you mixed it all in a bowl, spoon it into a ramekin or mug. Unwrap the Cadbury Creme Egg and press it into the middle, pushing it down so that only about the top third is exposed. Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm. ~ Chef ~

~ Goo Goo Brownie Bites ~

This recipe does not use actual Goo Goo Clusters ... 

but it is still Oh So Yummy!

Ingredients:

1 package (snack size) brownie mix ...

plus the ingredients required on the back of the box
16 Rolos, unwrapped
3 Tbsp butter
1 cup miniature marshmallows
1/2 cup peanuts
3 squares milk chocolate almond bark

Directions: Preheat oven to 350 degrees F. Liberally grease 16 cavities in a mini muffin tin with cooking spray and set aside. In a large bowl, prepare brownie mix per instructions. Portion the batter evenly among the greased cavities. Bake for approximately 10-12 minutes or until a toothpick inserted near the center comes out mostly clean. Cool for about 5 minutes, then gently push a Rolo candy into the top of each brownie cup. Allow the cups to cool 15 minutes in the pan before carefully removing to a wire rack to finish cooling. Now in a medium saucepan, melt together the butter and marshmallows over medium-low heat, stirring constantly, for about 1-2 minutes. The marshmallows should not be completely melted. Immediately stir in the peanuts. Working quickly, top each brownie cup with a heaping Tablespoon of marshmallow topping. Repeat process until all brownie bites are topped. Place the covered bites in the freezer for 10 minutes. Melt the candy bark according to package directions. Dip each coated brownie bite into the chocolate mixture, allowing excess to drip off. Repeat with remaining brownie bites until all have been dipped. These will keep stored airtight at room temperature for 2-3 days. Great treat for anytime! ~ Chef ~

~ Frozen Goo Goo Ice Cream Dessert ~

Ingredients:

1 deep-dish rectangular, throw-away foil pan (9x13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
8 Goo Goo clusters, chopped

Directions:

Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with Goo Goo bits. Place in the freezer for about an hour. Layer 2nd level of 12 ice cream sandwiches on top of the Goo Goo bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Goo Goo bits on the top. Place in freezer for several hours until firm. When ready to serve, remove from freezer and use sharp knife to cut into squares.  ~ Chef ~

~ Goo Goo Pie (version 2) ~

Ingredients:

1/2 cup butter

2 oz. semisweet chocolate

1 cup sugar

1/2 cup all-purpose flour

2 large eggs, slightly beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

2 Goo Goo Clusters, chopped

Optional garnishes:

whipped cream, vanilla ice cream, caramel

Directions: Preheat oven to 325 degrees F. Grease a 9-inch pie pan and set aside. Place the butter and chocolate in a large glass measuring cup or microwave-safe bowl. Heat on high for 1 minute, stir, and heat for another 30 seconds. Let it sit for about 1 minute, and stir until the chocolate melts completely. Add the sugar and flour, and mix well. Remove from the heat, and add the eggs, vanilla and salt. Pour into the prepared pie pan, and bake for 15 minutes. Sprinkle with the chopped Goo Goo Clusters, and return to the oven. Bake for 10 minutes. Let the pie cool for at least 20 minutes before slicing. Choose which ever recipes tempts your taste buds and give it a try.  Or try both then let me know which one you enjoyed the most.  ~ Chef ~

~ ~ ~ Goo Goo Pie ~ ~ ~

Ingredients:

1 baked pie shell

3/4 c. + 2 Tbsp. caramel ice cream topping

2 (8-oz.) packages cream cheese

16-oz. container marshmallow fluff

1 c. redskin peanuts

1 c. + 2 Tbsp. chopped milk chocolate
 

Directions: Spread 3/4 cup caramel ice cream topping on bottom of baked pie shell. In bowl of electric mixer beat cream cheese until fluffy. Add marshmallow fluff and blend on low speed until thoroughly combined. By hand fold in nuts and 1 cup chopped chocolate. Spread mixture in pie shell on top of caramel layer. Scatter remaining 2 tablespoons chopped chocolate over top and drizzle with remaining 2 tablespoons of caramel topping. Chill and serve. My oh My!  ~ Chef ~

All Things

GOO GOO

~ Chef ~

~ Bacon Grits Fritters ~

Ingredients:

1 c. uncooked quick-cooking grits

4 c. milk
1 teaspoon salt
1 1/2 c.  shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, chopped
1/2 teaspoon freshly ground pepper
2 large eggs
3 c. Japanese breadcrumbs (panko)
Vegetable oil

Directions:

Prepare grits according to package directions, using 4 cups of milk and 1 tsp. salt. Remove from heat and let stand 5 minutes. Stir in the cheese, bacon, onions and pepper, stirring until the cheese is melted. Spoon the mixture into a lightly-greased 8-inch square baking dish or pan and chill 4 to 24 hours.  Now roll the grits into 1 1/2-inch balls. Whisk together the eggs and 1/4 cup water. Dip balls in the egg wash and then roll in the breadcrumbs. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm. Oh yeah!  ~ Chef ~

~ Pumpkin Grits ~

Ingredients:
2 cups pumpkin puree 
1/2 cup agave nectar
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 tsp pure vanilla
1 cup corn grits
3 cups water
1/2 stick of butter
1/2 cup milk
2 large eggs
1 tsp salt
toasted pecans (optional)

Directions:  Preheat oven to 350 degrees, spray a 2 quart casserole dish with olive oil spray. Combine pumpkin, agave, vanilla extract and spices in a large bowl, set aside. Boil salt, grits and water (make sure you stir the grits). Reduce to low, cover and simmer for 10 minutes until thick. Add butter and let it melt. Beat the eggs and milk, add slowly to the grits (temper the eggs if you wish). Mix well and then add carefully to the pumpkin mixture. Mix thoroughly and pour into casserole dish.  Bake for 50 minutes and remove from the oven.  Place the pecans on top anyway you desire (optional).  Enjoy!    ~ Chef ~

~*~ Creamy Cheesy Grits ~*~

Ingredients:

2 c. whole milk
2 c. water
1 1/2 tsp. kosher salt
1 c. coarse ground cornmeal
1/2 tsp. freshly ground black pepper
4 Tbsp. unsalted butter
4 oz. Sharp Cheddar Cheese, shredded

Directions: Place the milk, water and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Cook for 20-25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Great winter comforter. ~ Chef ~

~ Grits Pie ~

Ingredients:
3/4 cup water
1/8 teaspoon salt
1/4 cup quick-cooking grits
1/2 cup (1 stick) butter
3/4 cups sugar
2 tablespoons all-purpose flour
3 large eggs, slightly beaten
1/4 cup buttermilk
1 teaspoon vanilla extract
1 (9-inch) frozen pie shell, thawed

Directions:  Preheat oven to 325 degrees F. In a small saucepan, bring the water and salt to a boil. Add the grits and cook for 4 minutes, stirring constantly. Add the butter and cook for 1 additional minute. Set aside and cool slightly. In a small bowl, stir together the sugar, flour, eggs, buttermilk, and vanilla. Slowly stir into the cooled grits. Pour into the pie shell and bake for 35 to 40 minutes, or until set. Serve warm or cold. ~ Chef ~

~*~ Chili Cheese Grits ~*~

Ingredients:

3 cups water

1 teaspoon salt

1 garlic clove, minced

1 cup quick-cooking grits

1/2 cup butter, cubed

1-1/2 cups (6 ounces) shredded cheddar cheese, divided

3 tablespoons canned chopped green chilies

2 eggs

1/2 cup milk

 

Directions:  In a medium saucepan, bring water, salt and garlic to a boil; slowly stir in the grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from the heat. Add butter, 1 cup of cheese and chilies; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour into a greased 2-quart baking dish. Bake uncovered at 350° for 45 minutes. Sprinkle with the remaining cheese.  ~ Chef ~

~ Homemade Apple Butter ~

Ingredients:

4 quarts of unsweetened applesauce
7 cups of granulated sugar
1-1/3 cups of brown sugar
5-1/3 Tbsp. of cider vinegar
5-1/3 Tbsp. of lemon juice
2 teaspoons of cinnamon
2 teaspoons of allspice
1 teaspoons of ground cloves

Directions: Combine all ingredients in a crockpot, cover and cook for 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away approximately another 5-8 hours. Once mixture has thickened seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints. ~ Chef ~

~ Basil Banana Pepper Jelly ~

Something to do with all those banana peppers

you've harvested this summer.

NOTE:  You might want to put a WARNING label

on this item as it is NOT your typical jelly!

Ingredients:
1/2 c. thinly sliced, seeded mild banana peppers
1/4 c. fresh hot peppers, seeded and diced
1/4 c. red onion, finely diced
3 to 4 large fresh basil leaves, cut into thin ribbons
1/4 tsp. dried basil
3/4 c. white vinegar
3 c. sugar
1 pouch liquid pectin

Directions: Combine the peppers, red onion, fresh and dried basil in a large, deep stainless steel saucepan. Stir in vinegar and sugar. Over high heat, bring mixture to a full, rolling boil. Stirring constantly, boil hard for 1 minute. Remove from heat. Immediately stir in one pouch of Liquid Pectin, mixing well. Pour jelly into a hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim (head space). Wipe jar rims. Center lids on jars and screw on bands. Process in water bath for 10 minutes. Cool for about 30 minutes, when lids are curved inward and jelly is still hot, carefully invert and twist jars to distribute solids throughout the jelly. (**Do not let them remain upside down for long periods.**) Repeat as needed during the cooling / setting time, until solids are evenly suspended in the jelly. Yields: (3) half pints. This recipe and picture are compliments of Michelle @ Big Black Dog. ~ Chef ~

~ Swiss Chicken Casserole ~

Ingredients:
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can Cream of Mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter, melted

Directions: Lightly grease crockpot or spray with cooking spray. Place chicken breasts in crockpot. Top with swiss cheese. Combine the soup and milk, stirring well. Spoon over the swiss cheese; sprinkle with the stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6. ~ Chef ~

~ Sweet Potato Casserole ~

Ingredients:

2 pounds sweet potatoes, cooked & mashed
1/3 cup butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
2 eggs, beaten
1/2 cup milk
1/3 cup pecans, chopped
1/3 cup brown sugar
2 tablespoons flour
2 tablespoons butter, melted

Directions: Spray your slow cooker with cooking spray. In a large bowl, mix the sweet potatoes, 1/3 cup butter, sugar and brown sugar, mixing well. Now add the eggs and milk, mixing well. Pour into the slow cooker. Mix the pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter and spread over the potatoes. Cover and cook on low for 3 hours. Remove the cover and cook another 30 minutes to allow the topping to get crunchy.  ~ Chef ~

~ Sweet Potato Ham Soup ~

Ingredients:

3-4 Tbs. of Olive Oil
1 large Onion, chopped
1 to 1 1/2 pound of Ham, cubed
2-3 Sweet Potatoes, baked
2 Tbs. of Maple Syrup
1 cup of Whole Kernel Corn
1 (14.5 oz.) can of Black Beans or Pintos, drained
1/2 cup of Carrots, diced
4 cups of Vegetable Broth
sour cream and green onions, optional

Directions: In a big stockpot, pour 3 or 4 tablespoons of olive oil. Heat the oil over medium heat, then add in one large onion that has been coarsely chopped. Cube a pound and a half or so of leftover ham, going for bite-sized chunks. Remove the skins from your leftover baked sweet potatoes and add the flesh of 2 or 3 to the soup. Add 2 tablespoons of maple syrup to the pot. Add 1 cup of whole kernel corn to the soup mix. Add a can of black beans or pinto beans (drained) to the pile. Toss in the carrots and the 4 cups of vegetable broth before covering and simmering for at least 40 minutes. Top with a dollop of sour cream and chopped green onions, if you wish.  Great Fall or Winter dish.  ~ Chef ~

~ Sweet Potato Pudding Cake ~

Ingredients:
(for Cake)
2-3 medium sweet potatoes (about 1 pound)
2 tablespoons coconut rum
1 cup all-purpose flour
1 teaspoon grated nutmeg
3 large eggs
14 ounce can coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted

(for Topping)
1/2 cup shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon

Directions: Cook the sweet potatoes by baking them in a 400 degree oven until tender (45 to 60 minutes). Let cool, then remove the peel and mash potato until smooth. Preheat the oven to 350 degrees. Spray a 9” round springform pan with cooking spray. In a large mixing bowl, beat the mashed sweet potatoes and eggs until smooth and combined. Mix in the coconut milk, brown sugar, rum and butter, blending until combined. Sift in the dry ingredients and stir just until moistened. Scoop mixture into prepared pan. In a separate small bowl, stir together the coconut, brown sugar and cinnamon – sprinkle over the top of the cake batter. Bake the cake until a knife inserted into the center comes out clean, about 60 to 75 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes. Let cool in the pan for 10 minutes. Gently run a thin bladed knife around the edge of the pan and slowly remove side ring – let cake cool for an hour, then place into the refrigerator until cold, about 3 hours. ~ Chef ~

~ Sweet Potato Spoon Bread ~

Ingredients:
3 large sweet potatoes
1/4 cup yellow cornmeal
2 cups milk
4 tablespoons unsalted butter
1/4 cup light-brown sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup honey
4 large eggs
1 cup heavy cream

Directions: Heat oven to 400 degrees F. Bake the sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel and discard skins. Reduce heat to 350 degrees F. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool. Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes.  Yummy!  ~ Chef ~

~ Sweet Potato Roll ~

Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar
3/4 cup mashed sweet potatoes
1 teaspoon vanilla
(Filling)
8 ounces cream cheese, room temperature
1 1/2 cups powdered sugar, sifted
6 tablespoons butter
1 teaspoon vanilla
2/3 cup toasted coconut, optional
powdered sugar, for sprinkling

Directions:  Butter and flour a 15x10-inch jelly roll pan or spray thoroughly with baking spray with flour. Heat oven to 375° F. Lay a cotton kitchen towel out on the counter and sprinkle generously with powdered sugar. In a bowl, combine the flour, baking powder, soda, spices and salt; set aside. In a mixing bowl, beat eggs with sugar until thick and lemon-colored. Beat in mashed sweet potatoes and vanilla. Stir in the flour mixture until well blended. Spread the batter in the prepared pan. Bake for 11 to 14 minutes (dark pans will take less time), or until the top of the cake springs back when lightly touched with a finger. Immediately loosen the cake from the sides of the pan and turn onto the towel sprinkled with powdered sugar. Roll up the cake and towel together, starting with the narrow end. Cool the rolled cake on a rack. Beat cream cheese with the powdered sugar, butter, and vanilla until light and smooth. Stir in toasted coconut, if using. Chill for 10 to 15 minutes to firm the filling slightly. Unroll the cooled cake and spread with the cream cheese mixture. Reroll the cake and wrap in plastic wrap. Refrigerate until thoroughly chilled, about 1 to 2 hours. To serve, unwrap the cake and sprinkle with more powdered sugar. This freezes well. Serves 8 to 10. ~ Chef ~

~ Buttermilk Pie ~

Ingredients: 

cooking spray

1 1/3 cups sugar

1 cup buttermilk

1/2 cup Bisquick mix

1/3 cup unsalted butter, melted

1 teaspoon vanilla

3 large eggs

Directions:  Preheat the oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray. Combine the sugar, buttermilk, biscuit mix, melted butter, vanilla and eggs in a blender and process until smooth. Pour into prepared pie plate and bake until browned and still a little jiggly (the pie will set as it cools), 30 to 40 minutes. Let cool for 10 minutes before slicing into wedges. ~ Chef ~

~ Buttermilk Fantails ~

Ingredients:

1 stick + 2 Tbsp. unsalted butter, melted, divided
2 tsp. active dry yeast 
1/4 c. warm water (105–115°F)
1 Tbsp. mild honey
3 c. all-purpose flour + more for kneading / dusting
1 1/2 tsp. salt
3/4 c. well-shaken buttermilk

Directions: Butter 12 regular muffin cups with 1 tablespoon of melted butter. Stir together the yeast, warm water and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Mix the flour, salt, buttermilk and 6 tablespoons of melted butter into the yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out the dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep the dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball. Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours. Punch down the dough (do not knead), then halve. Roll out half of the dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap). Brush dough with 1/2 tablespoon of melted butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours. Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 tablespoons of melted butter, then transfer rolls to a rack and cool for at least 20 minutes. WHEW that's alot of work ... but nothing like homemade rolls!  ~ Chef ~

~ Buttermilk Ranch Dressing ~

Ingredients:

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 1 teaspoon lemon juice
• 1/8 teaspoon paprika
• 1/4 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 Tbsp chopped fresh parsley
• 1 teaspoon chopped fresh chives
• 1/4 teaspoon of dry dill

Directions:

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients. Keeps for a week covered in the fridge. Yield: about 1 1/2 cups. ~ Chef ~

~ Banana-Blueberry Buttermilk Bread ~

Ingredients:

3/4 cup buttermilk
3/4 cup packed light brown sugar

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas (about 3 medium)

11/4 cups whole-wheat pastry flour

1 cup all-purpose flour

11/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

11/4 cups blueberries, fresh or frozen

 

 

Directions:  Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas. Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl. Fold the dry ingredients into the wet ingredients and stir until just combined. Now fold in the blueberries. Transfer the batter to the prepared pan. Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, approximately 50 to 60 minutes. Cool in the pan for at least 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing. ~ Chef ~

~ Buttermilk Peach Pie ~

Ingredients:

1 (29 oz) can yellow cling Peaches, heavy syrup, drained

2 heaping Tablespoons all-purpose flour

1 cup sugar

3 eggs

1/3 cup buttermilk

1/2 cup butter, melted

1 teaspoon vanilla

1 deep dish pie shell, unbaked

1/2 teaspoon cinnamon

Directions: Place peaches in bottom of pie shell. In mixing bowl combine all other ingredients and mix with whisk until well combined. Pour over peaches. Place pie on baking sheet and bake at 350 degrees for forty minutes or until the middle doesn't jiggle when moved. Serve hot or cold. ~ Chef ~

~ Pimento Cheese Potato Skins ~

Ingredients:
6 medium russet potatoes
3 T. butter, melted 
kosher salt and pepper
8 oz. sharp cheddar cheese
2 oz. cream cheese, softened
1 tsp. crushed red pepper flakes
1 roasted red bell pepper, diced into 1/4-inch pieces
4 slices of bacon, crispy and crumbled
3 T. chives, chopped

1/2 cup sour cream (optional)

Directions:  Preheat the oven to 400°. Pierce each potato a few times with the tines of a fork. Lightly brush each potato with melted butter and sprinkle lightly with salt. Bake the potatoes directly on the rack of the oven for 1 hour, or until tender. Remove from the oven and allow to cool on a rack for 15 minutes. Meanwhile make the pimento cheese. In a food processor fitted with the grater attachment, process the cheddar cheese until shredded. Swap out the grater attachment for a standard food processor blade and add in the cream cheese. Pulse a few times to incorporate. Transfer the cheese mixture to a bowl and mix in the crushed red pepper flakes, diced red peppers and season to taste with salt and black pepper. Set the pimento cheese aside. Preheat the broiler. When the potatoes are cool enough to handle, use a serrated knife to slice each one in half. Lightly brush each side of the potato skin with the remaining melted butter and season lightly with salt and pepper. Crumble the pimento cheese mixture evenly over each potato and sprinkle on the bacon bits. Place the potato skins on a foil lined baking sheet and broil until the cheese is melted, bubbling and beginning to brown, about 3 minutes.  Now sprinkle with chives and sour cream, serve immediately.  ~ Chef ~

~ Pimento Chicken Salad Sandwich ~

Ingredients:

2 cups finely grated extra-sharp yellow cheddar cheese
3/4 cup Hellmann's mayonnaise
3 T. chopped pimientos
1/4 tsp. onion powder
1 tsp. yellow mustard
1/8 tsp. cayenne pepper
1 cup shredded cooked chicken
salt and pepper, to taste
bread, toasted
lettuce, optional
sliced tomatoes, optional

Directions: In a medium bowl, combine the cheese, 1/2 cup mayo, pimentos, onion powder, mustard, cayenne pepper and chicken with a large spoon until well combined. Add the remaining 1/4 cup of mayonnaise as needed to get the chicken salad to the desired texture. (Usually the more finely shredded the cheese the more mayo you will need.) Now add the salt and pepper to taste. Nothing left to do now but spread it on your toasted bread, add the lettuce and tomato ... enjoy!  ~ Chef ~

~ Pimento Stuffed Chicken Breast ~

Ingredients:
1/2 c. shredded smoked Gouda cheese
2 Tbs. chopped scallion
1 Tbs. sliced pimentos, chopped
1 tsp. paprika, divided
4 boneless skinless chicken breasts, trimmed and tenders removed
1/2 tsp. salt, divided
1/2 tsp. freshly ground pepper, divided
1 Tbs. olive oil

Directions: Preheat oven to 400 F. Combine the Gouda, scallion, pimientos and 1/2 tsp. paprika in a small bowl. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side and open like a book. Sprinkle the breasts with 1/4 tsp. each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. (You can tie them together with cooking twine if you wish.) Sprinkle the breasts with the remaining 1/2 tsp. paprika, 1/4 tsp. salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165 degrees, about 15 mins. Serve with any steamed vegetable of your choice. ~ Chef ~

~ Green Beans with Pimentos ~

Ingredients:

2 teaspoons olive oil
2 cloves garlic, minced
2 cups fresh or frozen green beans
1 (4-ounce) jar diced pimentos
1 tablespoon balsamic vinegar
1 tablespoon water
salt and ground black pepper

Directions:  Heat oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the green beans and pimento then cook for an additional 2 minutes. Now add the vinegar and water, cover and steam for 3 to 5 minutes or until the green beans are still crisp but tender. Season to taste, with salt and pepper.  Enjoy!  ~ Chef ~