Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler Ingredients 8 fresh peaches – peeled, pitted and sliced into thin wedges 1/4 cup white sugar 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch 1 cup all-purpose flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces 1/4 cup boiling water MIX TOGETHER: 3 tablespoons white sugar 1 teaspoon ground cinnamon Directions Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, 1/4 … Continue reading Fresh Southern Peach Cobbler

Blackberry Cobbler

Blackberry Cobbler Serve warm with heavy or whipped cream.” Ingredients 1/2 cup white sugar 2 tablespoons cornstarch 6 cups fresh blackberries 1/4 cup melted butter 2 1/2 cups all-purpose flour 1 1/2 cups white sugar 1 tablespoon baking powder 1 teaspoon salt 2 cups milk 1 tablespoon vanilla extract 1/4 cup melted butter Directions Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9×13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside. Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with … Continue reading Blackberry Cobbler

Bacon-Wrapped Eggs

Bacon-Wrapped Eggs 4 servings 16 bacon strips 8 eggs Salt and freshly ground black pepper 1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil, then arrange the bacon on it. 2. Bake the bacon until the fat has begun to render and the strips are partially cooked. Cool until it’s cool enough to touch. 3. In the muffin tin, line the perimeter of one cup with 2 bacon strips. Repeat with the remaining strips of bacon until you have prepared eight cups. 4. Crack an egg into each bacon-lined cup. Season with salt and pepper. Place the muffin tin in … Continue reading Bacon-Wrapped Eggs

Pennsylvania Dutch Scrapple

Pennsylvania Dutch Scrapple Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage. Course Breakfast Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 308 kcal Ingredients 1 lb bulk pork sausage 2 1 ⁄2 cups water 1/2 teaspoon salt 1/2 teaspoon sage 1 cup cornmeal 1 cup cold water Instructions Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock. Add salt and sage to stock, bring to boiling. Combine cornmeal and 1 … Continue reading Pennsylvania Dutch Scrapple

Creamed Eggs On Toast

Creamed Eggs On Toast A quick and easy breakfast dish made with hard cooked eggs and a seasoned cream sauce. Delicious and one of my favorite Thanksgiving Breakfast Ideas! Ingredients 5 tablespoons butter 4 tablespoons flour 2 cups milk 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 teaspoon ground nutmeg 3 hard-boiled eggs chopped 3 -4 slices bread to toast butter Instructions Melt the butter over medium-high heat. Whisk in the flour. Heat until bubbly then whisk in cold milk a little at a time. If you use really cold milk you won’t have lumps. Hot roux, cold liquid, no … Continue reading Creamed Eggs On Toast

Crab-Stuffed Catfish

Crab-Stuffed Catfish Fresh catfish fillets are stuffed with crab, Monterey Jack cheese and just enough cayenne pepper to give it some spicy interest. Course Main Course Cuisine American Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Servings 4 Calories 280 kcal Ingredients 4 fillets 6 ounces each fresh catfish 6 ounces crabmeat – fresh is best. Use frozen thawed and drained or canned, rinsed and drained 4 tablespoons Monterey Jack cheese shredded 3 tablespoons dried bread crumbs plain or seasoned 1 tablespoon mayonnaise regular or reduced calorie ¼ teaspoon granulated garlic or garlic powder ½ teaspoon … Continue reading Crab-Stuffed Catfish

Chicken Jook with Lots of Vegetables

Chicken Jook with Lots of Vegetables Recipe By:MTCHYG “This is a creamy Chinese rice porridge also known as congee. It cooks perfectly in a slow cooker too. Serve garnished with additional scallions and soy sauce.” Ingredients 3 tablespoons vegetable oil 3 bone-in chicken thighs salt and ground black pepper to taste 1/2 cup chopped scallions 2 tablespoons minced fresh ginger 2 tablespoons minced garlic 1 jalapeno pepper, seeded and minced 6 cups water 1 cup short-grain brown rice 2 cups thinly sliced cabbage 1 cup snow peas 1 cup bean sprouts 2 tablespoons soy sauce 1 tablespoon sesame oil 1/2 … Continue reading Chicken Jook with Lots of Vegetables

Kung Pao Chicken

Kung Pao Chicken “Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. Ingredients 1 pound skinless, boneless chicken breast halves – cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 tablespoons water 1 ounce hot chile paste 1 teaspoon distilled white vinegar 2 teaspoons brown sugar 4 green onions, … Continue reading Kung Pao Chicken

Chinese Spareribs

Chinese Spareribs This recipe is pretty simple, and yields tender, juicy, tangy ribs. Ingredients 3 tablespoons hoisin sauce 1 tablespoon ketchup 1 tablespoon honey 1 tablespoon soy sauce 1 tablespoon sake 1 teaspoon rice vinegar 1 teaspoon lemon juice 1 teaspoon grated fresh ginger 1/2 teaspoon grated fresh garlic 1/4 teaspoon Chinese five-spice powder 1 pound pork spareribs Directions In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for … Continue reading Chinese Spareribs

Stir Fried Wok Vegetables

Stir Fried Wok Vegetables “This is a simple, Asian-style side dish of stir fried vegetables out of the wok.” Ingredients 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger (optional) 3 serrano chile peppers, seeded and chopped (optional) 1/2 cup baby corn, cut in half 1 red bell pepper, seeded and cut into strips 2 pounds bok choy – stalks halved and cut into 1/4-inch sticks, leaves halved, separated 3 cups fresh bean sprouts 1/4 cup Asian fish sauce (nuoc mam or nam pla) 3 tablespoons Chinese oyster sauce 4 green onions, thinly sliced 2 tablespoons chopped cilantro leaves (optional) … Continue reading Stir Fried Wok Vegetables