Tag Archives: recipe

Pulled Chicken Sandwiches.

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I can’t even begin to tell you how moist and flavorful this chicken is. My son exclaimed, “Mom, we have to have this for breakfast, tomorrow!” Try it out, it’s super easy.

Ingredients:
4 chicken breast (thawed or fozen) mine were frozen
1 cup zest Italian dressing
1 packet dry sour cream and onion dip mix
2 cup water
Buns of your choice, I used toasted hot dog buns, because that’s what I had on hand, I think some fancy onion rolls would be great.
Cheese of your choice, shredded cheddar and Italian bend is what I used
Sauted onions and peppers, if you choose

1. Place chicken in crockpot, I just put mine in frozen, but if yours are thawed or fresh, use them
2. Pour over Italian dressing.
3. Mix water and dip mix and pot over chicken, too
4. cook on low for 6-8 hours. It will be falling apart!!
5. Toast buns, then stack cooked chicken and top with onions, pepper and cheese
6. Done. Enjoy!
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Lemony Goodness Lemon Meringue Pie (and I dressed it up for Valentines Day)

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Lemon Meringue Pie

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Graham Cracker Crust:

Feel free to buy a prepared one from the baking aisle of the grocery store! I won’t tell.  But, here is the recipe anyway…  I used a nilla wafer crust one also and I liked the graham cracker one much better! 

1- 1/2 cups of finely ground graham crackers

1/3 cup sugar

6 Tablespoons butter

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Directions:

1. Preheat oven to 375 degrees

2. Mix together graham cracker crumbs, sugar and butter.

3. Bake for 7-8 minutes

4. Let cool

 

Filling

1 (15 oz.) can Sweetened Condenced Milk (Eagle Brand Milk)

1/2 Cup Lemon Juice

2 egg Yolks

1 teaspoon greated lemon zest

Directions

1. Reduce oven temperature to 325.

2. In medium bowl, blend sweetened condenced milk, lemon juice, lemon peel and yolks, until thickened.

3. Pour into pie shell

NOTE: Notice the recipe says egg yolks only!  Humm… this means you must separate the egg white from the egg yolks.  Here’s how I do it: have two small bowls ready.  Have one small bowl under my hands.  I crack the egg, leave the shells in my hands and juggle the yolk back and fourth between the shells.  The whites fall into the bowl below and the yolk is left in the shell.  Put the yolk in the additional bowl and discard of your eggs.  If making meringue, NEVER, NEVER get yolk into your whites, it will not work, EVER.  I had to throw away my whites yesterday, because I was trying to get a picture and juggle at the same time.  It was not pretty! 

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Meringue:

4 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Optional food coloring (go ahead, it’s pretty fun!)

Directions:

1. In a small bowl, whip egg whites and the cream of tartar, until soft peaks form.

 

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NOTE: Above is a picture of soft peeks in meringue.  Dip your finger or spoon or knife in the meringue and pull straight up and the peak will bend easily and look mushy. 

2. Gradually add sugar and food coloring if you choose, whip until stiff peaks form.

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These are beautiful stiff peaks, if I do say so myself!  I have never made a colorful meringue before and I absolutely love it.  I may never make a plain white meringue again! 

3. Pile onto lemon filling, spread to outside edge to seal.  Then make the top how you like it.  I like spiky tops on my pies! 

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4. Bake at 325 until peaks are golden brown, about 15 minutes

5. Cool.

6. To store, cover and refrigerate.

 

 

 

 

 

 

 

 

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Zippy Zucchini Bread

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My cousin Julie is much older and wiser than I am. At least I thought so as a child and teenager. We seem to be pretty close to the same age now. Isn’t it funny how that happens? One evening while hanging out with her, she offered me some Zucchini Bread. I turned my nose up and refused. That, in no way sounded appealing to me! I mean, who wants to eat a green squash in a sweet bread! Not this girl! She continued to pressure me, I kept refusing! I don’t exactly recall what happened after that. I’m pretty sure she held me down and shoved it in my mouth! You know how cousins are. OK, maybe she didn’t hold me down, but somehow she got me to taste this squash infested bread! And… And… It was THE most wonderful thing I had tasted! Truly awesome! It’s like banana bread on steroids! Somedays I long for it so much I can almost smell it. Julie found the recipe in the First United Methodist Church Cookbook of Winnsboro, Texas and the recipe was submitted by our grandmother’s sweet friend Jackie Thompson.

Zippy Zucchini Bread

Ingredients:
1 Cup corn oil

1 tsp. Vanilla Extract

3 eggs

2 cup sugar

2 cup flour

1 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Nutmeg

1 cup dry quick oats

1 cup nuts (I used coarsely chopped walnuts)

2 cup zucchini squash, cooked

Directions:

Preheat oven to 325

  • in a small mixing bowl blend the oil, vanilla and eggs.
  • In a large mixing bowl stir together sugar, flour, soda, baking powder, cinnamon, nutmeg, oats and nuts, until all ingredients are well blended.
  • add cooked and chopped zucchini and the liquid ingredients to the dry ingredients and stir until well combined.
  • Pour into 5 – 3×9 pans, or fill any loaf pan 2/3 full.
  • Bake at 325 for 55 minutes.

Instead of the large loaf pans, I bake six mini loaves, and 24 mini muffins. I bake the mini muffins for 15 minutes and the mini loaves about 25 minutes.

Really! Give it a try! You won’t be disappointed!

Dip Day Friday! Hot Ham and Swiss Dip

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I have to admit, I have a slight obsession with dips and appetizers of any kind, but mostly Dips! There I said it. I no longer have to hang my head, it’s out. Who am I kidding? I LOVE DIPS and I’m proud of it! When my sister and I were children sometimes my parents would say, OK we are going to have a snack food night and you get to pick whatever you want to have for dinner. What did we choose? Chips and dips! My sister would always go for the ranch dip and potato chips and I went for the cheese dip and tortilla chips. Well, we are both grown now and when we get together still we must have dips. MUST! So, I declare Friday, Dip Day!

My mom is great at coming up with awesome dips. Today’s dip is one of her finds. She made this for me the first time, when I came home from the hospital after having The Boy. I’ve been hooked since! I took it to a New Years Eve party last week and it got rave reviews from my friends, as well! In fact, one friend of mine, who just recently returned from serving our country in Afghanistan, pretty much ate the whole dish! Well deserved, Matt!

1 cup ham, diced

1 cup swiss cheese, shredded

1/2 cup mayonnaise

1/2 cup sour cream

1 package dry Italian dressing mix (found by the salad dressings and other dip mixes)

Mix it all up and place in a small slow cooker designed for dips and appetizers. Or heat and serve immediately with crackers. Hot ham and Swiss Dip is good cold, but amazing heated up and melted. Serve with crackers or chips.

Enjoy and If your taking to a party, double the recipe (wink, wink).

Mmmm Mmmm Potato Soup

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My mom tells a story that when my parents were first married, she was working with my dad’s brother and sister-in-law at their family owned flower shop. My dad called one day to ask if she could stop by the grocery store to pick up the items to make potato soup and some orange soda pop, too. My mom said she would and proceeded to tell my aunt and uncle what he had requested and they looked at her and laughed and said your new husband is sick. That is what he always asks for when he is sick! Growing up, when anyone in the household was sick you could always count on some hearty potato soup to make the day brighter.

My own family now enjoys this soup. We even eat it when we are healthy (GASP!). My husband, who is the typical “meat and taters, don’t you dare give me a salad” kind of man, has stated that anytime I want to make him Mikey’s Potato Soup, go ahead, don’t even ask. I’m so sweet, I shared my cold with my husband a few days ago. So what did I do, whipped up my man some good Potato Soup. But really, who can resist a soup with bacon? Really?!

Here’s what you’ll need:

6 large baking potatoes, peeled and cubed, (note: I used a whole 5 lb bag of russet potatoes or about 10 cups of potatoes once diced.)

Here’s how I do it:

1/2 cup onion, chopped

2 stalks of celery, chopped

1 Tablespoon of minced garlic

2 teaspoons salt

1 teaspoon celery salt

3/4 teaspoons pepper

  • cover all of the above ingredients with water and boil till potatoes are tender

In the meantime:

  • Fry 8 slices of bacon, save 6 Tablespoons of bacon grease
  • Crumble bacon and set aside, save a little to garnish the top of the of each bowl.

Make a white sauce:

  • in a small sauce pan combine 6 tablespoons of the bacon grease you saved and
  • 2 tablespoons flour.
  • Stir till that is nice and bubbly, then
  • add 2 cups of milk.
  • continue to stir until it simmering

Once potatoes are tender strain excess water and return to large stockpot.

Add the white sauce and crumbled bacon mash and stir, mash and stir, till you have the texture you want your soup to be…

Top with grated cheddar cheese and more crumbled bacon… VWalllaaahh!!

Enjoy with some fresh cornbread and if you are my dad, with some orange soda pop!