~ Chocolate / Walnut Meringue Pie ~

Ingredients:
(for the crust)
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/2 cup finely ground walnuts
1/4 cup butter, melted
(for the filling)
3/4 cup sugar
3 1/2 tablespoons cornstarch
dash of salt
2 cups evaporated milk
4 ounces semisweet chocolate, finely chopped
3 large egg yolks, lightly beaten
1 teaspoon pure vanilla extract
(for the meringue)
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon pure vanilla extract

Directions: Preheat oven to 350º. Starting with the crust, combine the first 3 ingredients, tossing well. Press into the bottom and up sides of a 9-inch pie plate. Bake at 350º for 15 minutes or until lightly browned. Cool completely on a wire rack. Now moving on to the filling, combine 3/4 cup sugar, cornstarch and dash of salt in a medium saucepan; whisk in milk and chocolate. Bring to a boil over medium heat, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat. Gradually add 1/2 cup chocolate mixture to egg yolks, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (about 4 minutes), stirring constantly. Stir in 1 teaspoon vanilla. Spread mixture into prepared crust. Cover surface of chocolate mixture with plastic wrap. Reduce oven temperature to 325º. And finally the meringue, place the egg whites, cream of tartar and 1/4 teaspoon salt in a large bowl. Beat with a mixer at high speed until foamy. Add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, beating just until blended. Now let's finish this up. Remove the plastic wrap from the filling. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325º for 25 minutes. Cool 1 hour on a wire rack. Chill for 3 hours or until pie is set. If you can wait that long. The crust is a little crumbly but the taste makes up for it's shortcomings.

Enjoy!

~ Chef ~

*~* Pineapple Dragon Stir-Fry *~*

I have not prepared this dish yet but it sounds delicious! Ingredients:
2 cups rice, uncooked
1 can (20 oz.) pineapple chunks
1/2 cup water
1/3 cup low sodium soy sauce
-plus- 1 Tbsp low sodium soy sauce
2 Tbsps cornstarch, divided
3/4 tsp crushed red pepper
3/4 tsp garlic powder
1 lb boneless skinless chicken breasts, cut into strips
2 Tbsps vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper, cut into chunks
1 small carrot, thinly sliced diagonally
1 tsp fresh ginger, minced

Directions: Prepare rice according to package directions then set aside. Drain pineapple; reserve 1/4 cup juice. Stir together in small bowl the reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper and garlic powder, then set aside. Combine chicken with remaining 1 tablespoon each of cornstarch and soy sauce, in a medium bowl. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry 4 to 5 minutes or until lightly browned. Add broccoli, bell peppers, carrots and ginger; stir fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook 2 to 3 minutes or until sauce boils and thickens stirring constantly. Now stir in the pineapple chunks and heat completely. Serve over rice. ~ Chef ~

~ National Chocolate Cake Day ~

If you are one of those people who need an excuse to "Eat Cake" well today is your lucky day. It's National Chocolate Cake Day ... so eat up! If you are feeling the need to bake one here's a great recipe.

Ingredients:
4 ounces Baker's unsweetened chocolate
1/2 cup unsweetened cocoa
1/4 cup butter
3 cups sugar
3 large eggs
1-1/2 cups hot, strongly brewed coffee
3/4 cup sour cream
3/4 cup vegetable oil
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
Directions: Preheat oven to 350 degrees. Line three 8-inch cake pans with parchment paper to keep cakes from sticking to pans. Melt unsweetened chocolate, stir often to make sure and not burn the chocolate. Mix with cocoa, butter and sugar. Combine well, then beat in eggs. Add coffee, sour cream and vegetable oil. Stir flour, baking soda and salt together. Mix dry ingredients into the chocolate mixture, just until no flour streaks remain. Divide batter among the three pans. Bake about 35 minutes, or until a wooden pick inserted in the center comes out clean. Do not wait for crust to form around the edges. Once the cake has cooled icing with your favorite frosting.

Now it's time to ... Eat Cake!

~ Chef ~

~ Potato Chip Casserole ~

Ingredients: 1 lb potatoes, shredded * 1/4 cup onion, grated * 1 tsp garlic powder * 1 tsp onion powder * 3/4 tsp salt * 8 ounces Velveeta cheese * 1 can of condensed cream of chicken soup * 1/4 cup milk * 1 cup sour cream * 2 cups cheddar cheese, grated --- For the Topping: 1 cup of crushed plain Lay's potato chips * 1/2 cup shredded parmesan cheese * 1/2 stick unsalted butter, melted * 1 tsp paprika * 1 cup shredded cheddar

Directions: Saute the onion until translucent. Mix potatoes and onion together and place on a cookie sheet. Sprinkle with salt, garlic and onion powder. Toss to mix. PREHEAT oven to 350 degrees. Grease 9x13 inch pan. In a saucepan on low heat, slowly melt the Velveeta. Mix the chicken soup and milk together and add to the cheese mixture; mixing well. Add sour cream and cheese. Continue heating everything on low heat and stirring occasionally while the cheese melts. In a large bowl, add the hash browns and pour the hot cheese mixture over them. Mix well until evenly coated and place in the prepared baking dish. Now for the topping ... layer ... first with the parmesan cheese, then chips, butter and paprika. Bake for 45 minutes. If it begins to get too dark cover with foil. When you take it out of the oven immediately top with shredded cheddar cheese. Bake for an additional 15 minutes or until the cheese has completely melted and bubbly around the edges. Let cool slightly before serving. ~ Chef ~

~ Budweiser Dip ~

I'm getting you ready for the Super Bowl! This dip is so easy to make. You can even use it as a sandwich spread. Ingredients: 2 packages (8 ounces each) of Philadelphia cream cheese, softened * 1/3 cup of Budweiser * 1 envelope of Ranch salad dressing mix * Pretzels or Townhouse Pretzel Crackers
Directions: In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Ready to serve! ~ Chef ~

~ Buffalo Chicken Dip ~

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's RedHot Buffalo Wing Sauce
1/2 cup crumbled blue cheese
2 (9.75 ounce) cans Swanson Premium Chunk Chicken Breast in Water, drained
Assorted fresh vegetables, chips or crackers

Directions: Heat oven to 350 degrees F. Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until smooth. Stir in the dressing, pepper sauce and blue cheese. Now stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. ~ Chef ~

~0~ Barbecue Chicken Pizza ~0~

Ingredients: - 24 oz. homemade or store-bought pizza dough, divided - 1/2 c. all-purpose flour, for dusting - 1 1/2 c. homemade sweet & smoky barbecue sauce - 1 c. cooked chicken, shredded - 1 small red onion, cut into 1/4-inch slices - 2 T. olive oil - 2/3 c. grated mozzarella cheese - 1/3 c. grated smoked cheddar cheese - 1/4 c. cilantro, coarsely chopped
Directions: Place your pizza stone in the lower third of the oven and preheat to 500°. Allow the stone to heat for at least half an hour before baking pizzas. Allow the pizza dough to come to room temperature. Now proceed with processing your pizza crust. Meanwhile, in a saucepan combine the shredded chicken along with about 1 cup of barbecue sauce and cook over low heat until the meat is moist and warmed completely. Heat 2 teaspoons of olive oil in a medium sauté pan set over moderately-low heat. Add the sliced red onion and cook, stirring often, until slightly softened but not browned or caramelized, about 5-7 minutes. Now form your pizza crust and place on a generously dusted surface of cornmeal. Once you have the pizza crust as you desire use a ladle, spoon a thin layer of the extra barbecue sauce onto the dough and carefully spread it to the edge. Top with an even layer of mozzarella cheese followed by pieces of the warmed chicken and softened red onion. Top with light sprinkling of the smoked cheddar and a bit more of the mozzarella. Lightly brush the exposed crust with a bit of the leftover olive oil. Slide the pizza onto the preheated stone and bake until the crust is crisp and golden and the cheese is bubbling, about 6-7 minutes. Remove from the oven and sprinkle with freshly chopped cilantro leaves. Serve immediately! Makes 2 Pizzas ~ Chef ~

~ Championship Sliders ~

BIG Football Weekend and I've got a recipe for you.

Spicy Whiskey BBQ Sliders!

(recipe and photo compliments of Ree Drummond)

Ingredients:
2 pounds Ground Meat (Beef, Bison, Turkey)
Salt and Pepper
4 Tablespoons Butter
1 whole Large Onion, diced
1/2 cup Whiskey
1 cup Barbecue Sauce
1/4 cup jarred Jalapeno slices (more to taste)
12 whole Slider Buns or Dinner Rolls, split
Directions: Form the meat into 12 miniature patties then salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove. Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce. Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly. Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun. Get your napkins ready and Enjoy! Hope your team wins! ~ Chef ~

~o~ Comfort Foods ~o~

What's your's?

~ Chef ~

~ Crock Pot Chicken Noodle Soup ~

Ingredients: 2 boneless chicken breasts * 2 carrots (diced) * 2 stalks celery (diced) * 3 (14 ounce) cans chicken broth * 1 small onion (diced) * 6 oz. egg noodles * salt and pepper
Directions: Cut chicken breast into cubes and place into crock pot. Now add the 3 cans of chicken broth. This can be done the night before if you want the chicken to completely fall apart. Now add your diced carrots, onions and celery, salt and pepper to the pot. Cook on low for 7 1/2 hours. Yes, 7 1/2 hours. Then add your noodles and turn on high until the noodles are fully cooked. Add more salt and pepper if needed. ~ Chef ~

~ Oh YES I Did ~

Pork Chops, Southern Potato Salad and Sweet Tea!

"Visions of Summer"

~ Chef ~

~*~ No Wings at this Football Party ~*~

~ Baked Spaghetti ~
~ Caramelized Sweet Potatoes with Praline Pecans ~

~ Chef ~

~ Something Warm for a Cold Day ~

Ingredients:
-7 large tomatoes
-parsley
-1 small can of evaporated milk
-1 quart whole milk
-1/4 cup butter
Directions: Blanch tomatoes in hot water to remove skin. Now cut up tomatoes and place in a Dutch oven. Cook on top of stove for approximately 20-30 minutes till tomatoes are soft and mushy. Let tomatoes cool down to room temperature. Using a potato masher or mixer puree tomatoes. Now on low heat, add the evaporated milk then the whole milk, butter and parsley. Heat slowly till warm through out. Add salt and/or pepper to taste. Serve with crackers, croutons or a grilled gooey cheese sandwich. ~ Chef ~

*~* Grits and Cheese Soufflé *~*

Ingredients:
5 cups water
1 cup milk
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1 1/2 cups stone-ground grits (1/2 pound)
1 1/2 cups shredded sharp Cheddar cheese (5 ounces)
5 large eggs, separated

Directions: In a large saucepan, combine the water, milk, butter and salt and bring to a boil. Slowly whisk in the stone-ground grits and simmer over low heat, stirring frequently with a wooden spoon, until the grits are very thick, about 1 hour. Transfer the cooked grits to a large bowl and stir in the cheese. Let cool slightly, then add the egg yolks, 1 at a time, stirring the grits well with a wooden spoon after each addition. Preheat the oven to 400°. Butter a 2 1/2-quart glass or ceramic soufflé dish. In a large bowl, beat the egg whites until they hold firm peaks. Stir one-third of the beaten egg whites into the grits to loosen them, then fold in the remaining egg whites. Scrape the grits into the prepared soufflé dish and smooth the surface. Bake the soufflé for 30 minutes, or until it is puffed and golden brown and the center is moist but not runny. Serve at once. ~ Chef ~

~ What's In Your Pot? ~

Today, in my pot I've got white beans and country ham cooking. Yum! That along with squash relish and cornbread makes a complete meal. ~ Chef ~

~ Sloppy Joe Tacos ~

Ingredients:
1 pound ground round beef
1 can (15.5 oz) Manwich® Original Sloppy Joe Sauce
1-1/2 teaspoons ground cumin
2 cups shredded lettuce
12 taco shells, warmed
1 cup shredded Cheddar Cheese
1 cup chopped tomato
Directions:
Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in Sloppy Joe sauce and cumin; simmer 5 minutes. Divide lettuce evenly between taco shells. Place about 1/4 cup meat mixture in each shell over lettuce. Top meat evenly with cheese and tomatoes. Simple, Simple, Simple! ~ Chef ~

~ Pumpkin Beignets ~

I wish I had included this recipe during the Christmas Season as these would have been terrific Party Pleasers.
Ingredients:
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying
Directions: Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes. Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours. Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain. Sprinkle with confectionate sugar ... if you dare! ~ Chef ~

~oOo~ Oatmeal ~oOo~

How do you like yours?

~Porridge~ ~Cookies~

~Cake~

I say cake! Here's a recipe for Oatmeal Cake with Caramel-Pecan Frosting you will love.
Ingredients: Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
Caramel-Pecan Frosting (your choice - make your own or store bought)
Directions: Preheat oven to 350°. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour. Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack. Once cooled ... you know the rest. ~ Chef ~

~ A "Little" Sweet Treat ~

For those of you not dieting this New Year and needing a mini-dessert this recipe will work great in your 1.5 quart mini crockpot.

Ingredients: * 1 (16 oz) package of brownie mix (your choice)
* 1/4 cup melted butter (not margarine)
* 1 egg
* 1/4 cup water
* 1 can sweetened condensed milk
* 1/4 cup walnuts
* 1/4 cup coconut
* 1/4 cup rolled oats
Directions: melt butter and pour into crockpot then add the 1/4 cup of water, egg and the brownie mix. Stir until none of the powder is left dry; batter will be quite thick. Now pour the can of sweetened condensed milk over the top. Next cover the condensed milk with a layer of oats, then coconut, then walnuts. Place lid on the crockpot and cook on high setting. Test with a knife after two hours. If brownies are still doughy cook for another hour. Then test again until the knife comes out clean. Once the knife comes out clean remove the lid and cook for another 10-20 minutes to get rid of the collected condensation and help solidify the condensed milk. Brownies are done when the edges pull away from the sides. Something a little special just for you! ~ Chef ~

~ National Spaghetti Day ~

If you are tired of ham, turkey, dressing and all the trimmings you are in luck ... today is National Spaghetti Day. Now I know when you hear the word pasta, you immediately think of Italy, but did you know pasta actually goes back to the Etruscans (400 B.C.). No matter where it originated from it has definitely become an American favorite. So take the time today to prepare a big pot of spaghetti along with some garlic bread. Then get a plate and a fork ... sit back and ... Enjoy! ~ Chef ~

~ It's a New Year! ~

Now I know all of you ate black-eyed peas on New Year's Day -but- do you know the purpose behind doing so? And did you know there is more to the tradition? Here's the story ...

The practice of eating black-eyed peas for "luck" is believed to date back to the Civil War. First planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops. Thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving the Confederates.

Today, the tradition says you eat the black-eyed peas with greens (collards, mustard or turnip greens). The peas represent coins and the greens represent paper money. If you serve cornbread with your peas and greens the cornbread represents gold.

Some traditionalist go as far as to say ... for the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day. Black-eyed peas eaten with stewed tomatoes represent wealth and health. And NO all agree that eating only the greens without the peas will not work. So I hope you ate your peas and greens on New Year's Day! ~ Chef ~