Wednesday, June 8, 2011

Deep Fried Eggplant

Everyone loves these, even Liberty who said they were better than a Popsicle! We have tried a few recipes & were never satisfied but after a little tweaking, this one is perfect.

1 c. flour
1 tsp. baking powder
1 tsp. salt
1 c. water
1 egg
Medium to lg. eggplant
Oil for deep frying

Leaving skin on, slice eggplant lengthwise into pickle like strips, & then slice those in half. Lay them out on a paper towel & sprinkle with salt to allow the excess bitter water to drain. Mix batter ingredients well. Rinse salt from eggplant. Dip in batter and fry until brown. Drain on paper towel. Sprinkle with salt again. & enjoy!

These are really yummy dipped in Ranch or even pasta sauce.

Chocolate Chip Cookie Delight

I "Stumbled Upon" this recipe tonight on a blog called Dainty Chef. She has some really wonderful recipes but this one really caught my eye. I haven't tried it yet but rest assured it will be on my next shopping list. It looks so yummy that I am positive it will become one of our family favorites.

Chocolate Chip Cookie Delight

What you'll need:
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
Chopped nuts and chocolate curls, optional

What you'll do:
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
Cover and refrigerate for 8 hours or overnight until firm

Tuesday, June 7, 2011

Chicken Pot Pie

This is an awesome Chicken Pot Pie recipe. It takes a little work but it is amazingly worth it. I started with a recipe from a Paula Deen cookbook but I wasn't happy with the use of canned ingredients so I revamped it & made it all from scratch.

Cream of Cheddar Cheese & Celery
2 stalks celery (chopped finely)
6 tablespoons butter
6 tablespoons all-purpose flour
2 cup milk
1 cup shredded mild cheddar cheese
salt & pepper, to taste

Melt butter & celery in a saucepan over medium-low heat, saute lightly for just a minute or two; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt & pepper to taste.

Pot Pie Ingredients~
Recipe cream of Cheddar Cheese & Celery Soup (recipe above)
1/2 cup milk
1 chicken, skinned, cooked, boned, and cubed
1 medium onion, diced
One 10-ounce package frozen green peas (or one 8-ounce can, drained)
3 carrots, sliced, cooked, and drained
Salt and pepper to taste
1 pastry for top and bottom (recipe below)
Butter to dot pastry

In a large saucepan, heat soups and milk. Stir in chicken, onion, peas, carrots, and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350 degrees. Pour into a pastry-lined 13x9x2-inch pan. Cut pastry for top into strips. Lay over pie filling in a lattice style. Dot with butter. Bake for 45 minutes until golden brown.

Pastry Ingredients
3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup Crisco shortening
Ice water

Sift together flour, salt, and baking powder. Cut in shortening with pastry blender until pieces are the size of small peas. Sprinkle 1 to 2 tablespoons of ice water over part of mixture. Gently toss with fork push to side of bowl. Repeat until all is moistened. Form into 2 balls. Flatten each on a lightly floured surface by pressing with edge of hand three times across in both directions. With a floured rolling pin, roll out on floured surface. Roll from center to edge until 1/8-inch thick.

Monday, June 6, 2011

Mother's Rolls by Paula Deen

This is our go to recipe for rolls. They are super easy & just delicious.


1/2 cup Crisco shortening
1/4 cup sugar
1 heaping teaspoon salt
1/3 cup boiling water
1 package yeast
1/2 cup lukewarm water
1 egg
3 cups sifted all-purpose flour


Cream together shortening, sugar, and salt. Add boiling water. Dissolve yeast in 1/2 cup lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set aside at room temperature for 30 minutes, then refrigerate until needed. Preheat oven to 350 degrees. Roll out dough and cut into rolls. Place on greased cookie sheet. Bake for 15 minutes or until brown.

Gooey Butter Cake

This cake is amazing! Absolutely amazing.


1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Preheat oven to 350 degrees. Combine ingredients & mix well.
Pour into lightly greased 13 x 9-inch baking pan. Prepare filling.....

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Beat cream cheese until smooth. Add eggs & vanilla. Add Butter; Beat well.
Add powdered sugar & mix well. Spread over cake mixture.
Bake 40-50 minutes. You want the center to be a little gooey, so do not overbake.


Add 15-ounce can of pumpkin (and a dash of cinnamon & nutmeg) to the filling.

Add a 20-ounch can of drained crushed pineapple to the filling.

Use a lemon cake, add a little lemon juice & zest to the filling.

Use a spiced carrot cake mix, add chopped nuts & carrot slivers to the filling.

Use a chocolate cake mix, add 1 cup of peanut butter to the mix.