Steak Bake

1 large Round Steak

4 large Russet Potatoes peeled and sliced

1 pound baby Carrots

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Preheat oven to 400 degrees.

Cut steak into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of steak. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil.

Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Shrimp with Green Noodles

18 oz Spinach Noodles

2 pounds Shrimp

1/2 cup Butter

1 can Cream of Mushroom Soup

1 cup Sour Cream

1 cup Mayonnaise

1/2 tsp Dijon Mustard

1/2 cup Cheese - Cheddar (shredded)

Cook noodles. Line casserole dish with noodles.

Saute shrimp in butter until pink.

Cover noodles with shrimp.

Preheat oven to 350 degrees.

Combine soup, sour cream, mayo, and mustard. Pour over shrimp.

Sprinkle cheese on top.

Bake at 350 for 30 minutes.

Grannie's Pizza Dough (bread machine)

1 cup plus 2 tbsp Water very hot 110 degrees

1 tsp Sugar

2 1/2 teaspoons Yeast for Bread Machines

2 tablespoons Vegetable Oil

3 cups Flour (unbleached bread flour)

Put yeast and sugar in the bottom of the bread pan, and add the warm (110 degree F) water to it. Let this yeast mixture set for about ten minutes, or until it begins to bubble up.

Directions:

Place ingredients in pan in order listed or as directed per machine instructions. Select white dough cycle. Makes two 12 inch regular crusts or one 16 inch deep dish crust. Top with desired toppings and bake at 400 degrees F for 18-20 minutes or until crust is light brown.

This recipe from CDKitchen for Pizza Dough(Bread Machine) serves/makes 2 crusts

http://annieskitchengarden.blogspot.com/

Gingerbread Cheesecake

2 cups Ginger Snaps finely ground

4 tbsp Butter melted

1-3/4 cups Sugar

2 Philadelphia Cream Cheese, original - 8 oz - at room temperature

1 tsp Vanilla

4 Eggs - at room temperature

1/4 cup Molasses (unsulfured)

1/4 tsp Salt

1-1/2 tsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 Lemon - fresh 1/2 tsp lemon zest

1) Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.

2) To make the gingersnap crust, combine butter, 1/4 cup of the sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.

3) Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1-1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.

4) Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.

5) To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut.

Sausage Gravy

1 pound Sausage, bulk

3 Tbsp Butter

1/4 cup Flour (all-purpose)

3 cups Milk

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

Deep South Breakfast

Egg(s)

Biscuits - Frozen

Bake biscuits. Open, butter, and grill. Cook eggs as ordered (over medium is a good choice).

Put Potatoes O'Brien in a "personal skillet". Put two grilled biscuits on top of potatoes. Put two eggs on the biscuits. Put sausage gravy on top of eggs. Bake in the oven at 300 degrees for about 5 minutes (just enough to warm it through).

Serve in the skillet.

This recipe copies a dish from Tout de Suite Cafe in Algiers Point, LA

This recipe links to the following recipes:

Potatoes O'Brien

Sausage Gravy

Potatoes O'Brien

1-1/2 Tbsp Butter

1-1/2 Tbsp Olive Oil

1 large Onion finely chopped

1/2 Bell Pepper - red finely diced

1/2 Bell Pepper - green finely diced

2 pounds New Potatoes (or Small Round Potatoes) peeled and cut 1/2 inch cubes

2 Tbsp Parsley

1. In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
2. Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
3. Do not allow the onion to scorch.
4. Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
5. Transfer to a serving bowl and set aside.
6. Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
7. Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
8. If the potatoes are too dry, add a little more butter or oil.
9. Transfer the browned potatoes to the bowl holding the pepper mixture.
10. Repeat with the remaining butter, olive oil and potatoes.
11. Return the mixture to the pan.
12. Raise the heat to high so that it quickly warms through.
13. Remove from the heat and season to taste with salt and pepper.
14. Add the parsley and stir to combine.
15. Return to the serving bowl and serve immediately.

Creamy Chicken Enchiladas

3 Boneless Skinless Chicken Breasts cooked and cubed

1 can Cream of Chicken Soup

1 cup Sour Cream

1 1/2 cups medium Cheddar Cheese - shredded

1/4 cup Cilantro chopped

12 (6-inch) Flour Tortillas, small

Preheat oven to 350. Line a large baking pan with Reynolds Wrap Heavy Duty 18" Wide Foil. Combine chicken and soup with half (of each) of sour cream, cheese, and cilantro.

Spoon 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Crawfish Rotel

12 oz Crawfish Tails

1 pound Egg Noodles (wide)

1 lb Velveeta

1 can Rotel Tomatoes

1 can Tomatoes - Diced (14.5 oz)

Cube Velveeta and put in crockpot. Add Rotel tomatoes and diced tomatoes. Warm on high until melted. Stirring occasionally. (You could also do this on the stovetop or in the microwave.)

When velveeta is melted, add crawfish tails and continue cooking on high. Cook egg noodles according to package directions and then add to crockpot. Stir and serve.

Roux - Microwave

1 cup Flour (all-purpose)

1 cup Cooking Oil

Mix flour and oil well in a strong microwavable glass dish. Cook on high for 3 minutes. Stir with a fork. Cook on high for 2 minutes. Stir again. Continue cooking on high for 1 minute at a time and stirring until mixture thickens and turns the color and thickness of peanut butter.

Roasted Potatoes with Dill

4 lb small Red Potatoes - quartered

1/4 cup Olive Oil

2 tsp Salt

6 TBSP Dill

Preheat oven to 425 degrees F.

In a baking pan toss together potatoes, oil, salt and dill.  Roast in middle of oven, stirring occasionally, until potatoes are golden, about 25 minutes. 

Chicken Tikka Masala

1 cup Yogurt

1 tablespoon Lemon Juice

2 teaspoons Cumin, ground

1 teaspoon Cinnamon, ground

1 teaspoon Cayenne Pepper

2 teaspoons Black Pepper

1 tablespoon Ginger, ground

1 teaspoon Salt

3 Boneless Skinless Chicken Breasts boiled and cut bite-size

4 Skewers, Long

2 tablesppoon Butter

2 cloves Garlic minced

4 teaspoons Cumin, ground

4 teaspoons Paprika

2 teaspoons Salt

2 cans Tomato Sauce - 8 oz

2 cups Heavy Whipping Cream

4 tablespoons Cilantro finely chopped

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt. Stir in chicken, cover and refrigerate for 1 hour.

Set oven to broil on high temperature. Thread chicken onto skewers and discard marinade. Set skewered chicken on foil-lined cookie sheet and broil for 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 4 teaspoons cumin, paprika, and 2 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Serve with rice.

Cheese Biscuits - Like Jim N Nicks BBQ

1-1/2 cups Flour (all-purpose)

2/3 cup Sugar

1-1/2 tsp Baking Powder

1-1/2 cups sharp cheddar cheese shredded

1 Egg

3/4 cup Buttermilk

4 Tbsp Butter melted

1/4 tsp Vanilla

Preheat oven to 350 degrees

Combine flour, sugar, baking powder, and cheese in a large bowl

Whisk egg, milk, butter, and vanilla together in a small bowl

Pour the liquid ingredients in with the dry ingredients and blend

Spoon into a WELL-greased muffin pan (mini or full size)

Bake at 350 degrees for 13 minutes for mini muffins or 20 minutes for full size muffins

Servings/Yield: 24 mini muffins or 12 full size muffins

Norma Jean's German Chocolate Cake

1 box Betty Crocker German Chocolate Cake Mix

1 can Condensed Milk

1 jar Caramel Sundae Topping

1 container Cool Whip

6 bars Heath Candy Bars crushed

Bake cake mix according to directions. While cake is hot punch holes in it and pour condensed milk over it. Let cool. Pour caramel topping over the cake. Cover with a layer of cool whip. Sprinkle crushed candy bar over the cool whip.

From Norma Jean Russell

Variation: Use Skor or Butterfingers.

Loaded Baked Potato Salad

4 lb small Red Potatoes - Cubed

2 tsp Salt

15 slices Bacon - Crispy, diced

16 oz. Sour Cream

1/4 tsp Black Pepper

1 cup Mayonnaise

2 cups Cheese - Cheddar (shredded)

1) Cube and boil potatoes with salt.

2) Dice bacon and cook crispy.

3) Preheat oven to 350.

4) Combine sour cream, pepper, and mayonnaise. Add to drained potatoes.

5) Add bacon and cheese to potatoes.

6) Pour into a baking dish.

7) Top with a little cheese and bacon (optional).

8) Bake at 350 for 10-15 minutes (to melt the cheese and heat through).

Jambalaya (Grandmommie's)

1 pound Sausage - smoked, links

1 Boneless Skinless Chicken Breast

1 pkg Onion Soup Mix

4 cups Water

2 Tbsp Kitchen Bouquet

4 cups (14 oz box) Minute Rice

Slice the sausage. Boil the chicken breast and cut into small pieces. Put the sliced sausage, chicken, onion soup mix in a large pot. Add 4 cups of water (or the broth left from boiling the chicken) and Kitchen Bouquet. Bring this to a boil. Add the rice. Cover, take off the heat and let the rice "cook".

Dot Clegg

Servings/Yield: Feeds about 6 people - Double for more!

Cream Cheese Dip

2 pkg Cream Cheese, original - Philadelphia 8 oz

2 cups Parmesan Cheese (or Swiss Cheese)

1 cup Mayonnaise

Green onions to taste 

2 slices Bacon cooked and crumbled

Mix cheeses, mayo and green onions
Cover w/bacon bits
Bake at 350 degrees for 30 minutes

Courtesy of the Harris Family

Camp Chili

1 Ground meat

1 can Rotel Tomatoes

1 can Red kidney beans (15.5 oz)

1 can Chili Beans

1 can Pinto Beans (15 oz can)

Cook Ground meat. Add other canned ingredients. Heat. Serve with crackers, cheese, and/or sour cream.

Baked Fajitas

2 pounds - Boneless Skinless Chicken Breasts cut into strips

4 tbsp Vegetable Oil

4 tsp Chili Powder

3 tsp Cumin, ground

1 tsp Garlic Powder

1 tsp Oregano

1/2 tsp Seasoned Salt

2 cans Rotel Tomatoes

2 medium Onion sliced

1 Bell Pepper - red cut into strips

1 Bell Pepper - green cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13x9 baking dish.

In a small bowl, combine the oil, chili powder, cumin, garlic powder, oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.