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Mexican Restaurant Style White Cheese (Queso) Dip



Ingredients:
1 pound white, deli-sliced American cheese
⅔ cup of milk or half-and-half
3-4 tablespoons of canned, chopped green chiles or jalepenos
1 teaspoon cumin
1 teaspoon chipotle powder (optional)

How to make it :

If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.
If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together

Blueberry Cheesecake Cookies



2 boxes Jiffy Blueberry Muffin mix
4 oz. cream cheese
1 stick “I Can’t Believe It’s Not Butter”
½ C. light brown sugar, firmly packed
2 eggs
1 ½ C. white chocolate chips

How to make it :

Preheat oven to 325 degrees.
Cream together butter, cream cheese, and brown sugar. Add eggs one at a time until blended. Combine muffin mix with the butter mixture and mix well. Fold in white chocolate chips. Chill for at least one hour. Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 14-15 minutes or until just turning brown around the edges. Cool on cookie sheet for 1-2 minutes. Transfer to wire rack until completely cooled.

***PLEASE NOTE***While we have made these cookies for quite a while and never had an issue with the quality of the finished product
 we would suggest baking a small batch at first...if they come out flat, try to chill the batter for a while longer. This really seems to be a key step with this recipe.

Grandma's Corn Bread Dressing



Ingredients:
 1 (16 ounce) package dry corn bread mix
1 small onion
1/2 cup chopped celery
2 tablespoons butter
salt and pepper to taste
2 tablespoons dried sage   
2 cups chicken stock
2 eggs, beaten


How to make it :

 First of all, Prepare the dry corn bread mix according to package guidances. After that Cool and crumble.
Preheat oven to (one hundred seventy-five degrees C)  350 degrees F,  Grease one 9x13 inch baking dish.
Melt the butter and saute the celery and onion  In a large skillet over medium heat until soft.
In a large bowl, mix the celery,eggs, chicken stock, sage,  onions, three cups crumbled corn bread,  and salt and pepper to taste; mix well.
Lastly, put into prepared dish and bake at (one hundred seventy-five degrees C) 350 degrees F  for 30 minutes.

Skillet Potatoes



Ingredients:
2 large russet potatoes, cut into 1" cubes......
14 oz. smoked sausage, thinly sliced
1 small onion, chopped
1/2 c. chopped bell pepper (red or green)
1 clove garlic, minced
1/4 c. chicken stock
1 1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/4 tsp. dried parsley
2 tbsps. veg. oil

How to make it:

In a large skillet heat oil...add in the smoked sausage and cook, turning often till browned on edges. Remove meat from skillet and add in the potatoes and cook over med. high heat till they begin to brown and become tender. Add in the onions, pepper and garlic cooking for about 5 minutes then add in the chicken stock and cover. Cook for about 5-6 minutes, stirring occasionally. Remove cover and check potatoes for doneness. Add the spices, stir and add in the smoked sausage.

3-Ingredient Cream Cheese Biscuits



Ingredients
8 ounces full fat cream cheese, softened
⅔ cup butter, softened
1 cup self-rising flour*, plus more for dusting
*To make your own self-rising flour whisk 1 cup of flour with 1 + ½ teaspoons baking powder plus ¼ teaspoon salt.

How to make it:

Pulse together the cream cheese, butter and flour in a food processor until combined, about 10 pulses, stopping to scrape down the sides of the bowl halfway through.
Turn out onto a piece of lightly floured parchment paper and pat it into a disc. Refrigerate 1 hour.
Place an oven rack on the highest rung and preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
Sprinkle a work surface with flour, unwrap the dough and sprinkle the top and a rolling pin lightly with flour.
Roll out to ½-inch thick and cut with a 1 + ¼-inch thick biscuit cooker. Place them on the baking sheet about an inch apart.
Stick the scraps together and make more biscuits. If you can't fit them all on the baking sheet refrigerate and bake them in turns.
Bake about 14 minutes on the top rack until golden and puffed, rotating the pan halfway through. You can brush the tops with melted butter if you like.
They're best eaten fresh and warm!

Scalloped Potatoes



Ingredients:
4 C. thinly sliced potatoes
3 T. butter
3 T. flour
1 1/2 C. milk
1 tsp. salt
1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
pinch of cayenne pepper
1 C. shredded sharp cheddar cheese
paprika

How to make it :

Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat. 
Whisk in the milk, salt, house seasoning and cayenne pepper. 
Cook till the mixture thickens up, remove from heat and stir in the cheese. 
Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish. 
Pour half of the cheese mixture over the potatoes and spread around. 
Repeat with remaining potatoes and cheese mixture. 
Sprinkle the top with a little of the paprika. 
Bake in a 350 degree oven, uncovered, for 45 minutes.

Fried Apple Pies



Ingredients:
1 pot of cooked apples
sugar to your taste
spices ( cinnamon, cloves, apple pie spice) to your taste
peanut oil for frying.

How to make it :

You can use dried fruit or fresh apples. You use your own judgement on how many apples to cook, to how many pies you want to make.
I peel,core,& slice my apples. Put them in a sauce pan with very little water & cook slowly. The apples will make some juice their self. If you get too much liquid you can add a little cornstarch to the sugar to thicken. DON"T ADD The sugar until the apples has cooked.
Take off the heat and let it get cooled off. You don't want it to be warm, it will mess the dough up.
Sometimes I make my on crust, but most of the time I just use can biscuits. I get the store brand, they work best. DON"T get the buttermilk biscuits, get the home style. The name brand usually has kosher salt, it will make little holes in the crust when you fry them. So the store works best.
Flour you pastry sheet, put a biscuit on it and roll out as if you're make a crust.Dampen the edge of the dough so it will seal off better. Place about 1 1/2 teaspoon of filling in the middle. It really depends on how much you roll the crust. You don't want it thick or too thin to tear when you're frying them. Dampen edge with water using your finger tip.
Fold over the crust, take a fork and press around the edge, turn over and repeat the edge again.
I use an electric skillet with peanut oil. Lay your pie in the skillet when you think the oil is hot enough. When you lay the pie in, it should start to sizzle around the edges. Fry it until golden brown, turn & fry on the other side.
I usually have my skillet temp. around 300 degrees, but the temp can vary on different skillet, just keep a close eye, & don't burn them.
Lay on paper towels to drain. I sprinkle with a sugar & cinnamon mixture in a salt shaker. Then enjoy!! Every time I take these pies for a get together, whether home or church, these pies disappear fast.

GERMAN CHOCOLATE CAKE


 Ingredients
1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

Coconut Pecan Frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
3 egg yolks ( 4 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)

How to make it:
Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake. 

New Orleans Style Shrimp Creole Recipe



Ingredienst:
 1 Tablespoon Butter
1 Tablespoon Olive Oil
1 cup Yellow Onion, Chopped
1 cup Celery, Chopped
1 cup Green Bell Pepper, Chopped
2 cloves Garlic, Chopped
3 Tablespoons Flour
1 can 8 Ounce) Tomato Sauce
1 can (14 Ounce) Chicken Broth
1/8 teaspoons Black Pepper
1/8 teaspoons White Pepper
1/8 teaspoons Cayenne Pepper
1 pound Medium Shrimp, Peeled And Deveined
1 teaspoon Lemon Juice
2 whole Bay Leaves
2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

How to make it :
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="text-align: center;"> In a black cast iron pot melt butter.
Add oil.
Over medium heat sauté all seasonings until wilted, about 5 minutes.
Add flour and blend well.
Add tomato sauce and broth.
Add black pepper, white pepper and cayenne pepper.
Bring to a low boil then reduce the heat and simmer for 30 minutes.
Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.
Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.
Serve over boiled rice.
Garnish with sliced green onion tops.
 
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