Fresh Pear Pie

Ingredients

Classic Pie Pastry for one 9 inch double-crust pie

Filling:

½ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
6 Bartlett or Bosc pears (about 6 cups)
1 tablespoon unsalted butter
1 tablespoon freshly squeezed lemon juice

Topping:

Approximately 1 teaspoon milk (preferably whole milk)
Approximately 1 teaspoon sugar

Instructions

Preheat oven to 425 degrees F. Prepare pastry for one 9 inch double-crust pie. Line a 9 inch pie pan with the bottom pastry.

Filling:

In a large mixing bowl, combine sugar, flour, salt, and cinnamon. Set aside.
Peel, core, and dice pears into small pieces, about ¼ inches thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.
Spread pear mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.

Topping:

Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 teaspoon sugar.

Bake:

Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until the pear juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
Remove from oven. Cool on a wire cooling rack before cutting and serving.

Tip: Fruit pies are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the pie on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the pie directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the pie while it is baking to catch the juices when they bubble over.

Chipotle Slaw

Ingredients

1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
2 cups whole milk, plus more if needed for thinning
1 cup mayonnaise
2 tablespoons sugar
4 teaspoons white vinegar
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 chipotle peppers in adobo, chopped, plus 1 tablespoon adobo sauce
2 cup fresh cilantro, barely chopped

Directions

Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.

Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

Cajun Sausage and Pasta Skillet

Ingredients

12-16 ounces smoked sausage
1 Tablespoon olive oil
4 cloves garlic, minced or pressed
1 bell pepper, roughly chopped
1 medium onion, chopped
1-3 teaspoons Cajun seasoning. How much to add depends on the brand you use and the heat level your family enjoys. I used the full 3 teaspoons
3 cups penne pasta
2 to 2 1/2 cups low sodium chicken broth
1 cup milk
1 Tablespoon cornstarch

Instructions

Heat the oil over medium heat in a 10 or 12 inch skillet with a lid

Slice the sausage into rings

Cook the sausage, garlic, onion, and bell pepper for 4-5 minutes or until the sausage is brown and the vegetables are tender

Sprinkle with the seasoning

Add the pasta and chicken broth
Bring to a boil, cover and reduce heat to a simmer

Cook for 15-20 minutes, stirring occasionally to prevent sticking, or until pasta is tender and most of the broth is absorbed

Whisk together the milk and cornstarch
Add to pasta and sausage

Cook for another 3-5 minutes or until a sauce is formed.

Twice Baked Potatoes

Ingredients:

4 large Russet potatoes
4 slices bacon, cooked & crumbled
4 Tbl. butter, softened
1/2 c. sour cream
1/4 c. milk, give or take
1/2 tsp. seasoned salt (I add way more)
freshly grated black pepper, to taste
1 c. grated Cheddar cheese
2 chopped green onions, for garnish, opt.

Directions:

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact. 

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.  

Cracker Barrell Chicken & Dumplings

Ingredients

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Applesauce Puffs

Ingredients:

2 c. Bisquick
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
1 egg
2 T. oil
5 T. melted butter

Directions:

Combine Bisquick, 1/4c. sugar and 1 t. innamon.
Stir in applesauce, milk, egg and oil until well mixed.
Fill greases muffin pan 2/3 full.
Back at 400 for 10 min.
In a bowl mix 1/2 c. sugar with 2 t. cinnamon.
Dip hot puffs in bowl of melted butter and then in bowl of cinnamon and sugar.

Easy Southern Banana Pudding

Ingredients:

3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
30 vanilla wafers
3 bananas, sliced
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions:

Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. 

Arrange half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.

Refrigerate 3 hours. 

Peanut Butter Chocolate Chip Muffins

Ingredients

2 cups all purpose flour
1 1/2 teaspoons salt
1 tablespoon baking powder
1 cup milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1/3 cup vegetable oil
1 cup chocolate chips

Instructions

Heat oven to 375 degrees. Spray muffin pan with non stick spray.
Stir together flour, salt, baking powder and chocolate chips in a large bowl. Combine milk, eggs, sugar, peanut butter and oil in a separate bowl; combine ingredients until just moistened. Do not over beat.

Fill 18 muffin tins. Top with a few chocolate chips. Bake for 14 minutes.

Homemade Chocolate Cream Pie

Ingredients:

½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk

Directions:

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like, Or use the left over egg whites for a meringue topping!

Muffin Pan Meatloaf

Ingredients

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

Preheat oven to 350 degrees F (175 degrees C).In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Homemade Coleslaw (KFC)

Ingredients:

1package cole slaw mix OR
8cups finely diced cabbage (about 1 head) and ¼ cup diced carrot
2tablespoons minced onions
⅓cup granulated sugar
½teaspoon salt
⅛teaspoon pepper
¼cup milk
½cup mayonnaise
¼cup buttermilk
1½tablespoons white vinegar
2½tablespoons lemon juice

Directions
           
1. Buy preshredded cole slaw mix( I use 1pkg) Mix with minced onions.

2.You can shred your own cabbage and carrots if you prefer, enough to toal 8 cups cabbage and 1/4 cup carrots.

3 Using regular blade on food processor process remaining ingredients until smooth.

4 Pour over vegetable mixture and mix thoroughly.

5 Cover bowl and refrigerate several hours or overnight before serving.

Cracker Barrell's Homemade Chicken & Dumplings

Ingredient:

2cups Flour
½teaspoons Baking Powder
1pinch Salt
2Tablespoons Butter
1cup Milk, A Bit Less Than A Full Cup
2quarts Chicken Broth
3cups Cooked Chicken

Directions:
                   
In a bowl, combine the flour, baking powder and salt.  Cut the butter into the dry ingredients with a fork or pastry blender.  Stir in the milk, mixing with a fork  until the dough forms a ball.

To cook them, bring the broth to a boil.  Drop the dumplings in one at a time, stirring while you add them.  The extra flour on them will help thicken the broth.  Cook them for about 15-20 minutes or until they not doughy tasting.  Add the cooked chicken to the pot and you’re done!

Jalapeño Cornbread

Ingredients:

all-purpose flour - 3 cups
cornmeal - 1 cups
Sugar - ¼ cup
Baking powder - 2 tbsp
salt - 1 tsp
milk - 1 cup
beer - 1 cup
eggs - 3, beaten
butter - 1 cup (227g), melted
cheddar cheese - 8 ounces (200 g), grated
jalapenos - 3 – 4 tbsp - pickled, roughly chopped

Directions:

In a large bowl, sift the dry ingredients together.In a separate bowl, mix together the wet ingredients (including the jalapenos). Quickly add the wet mix to the dry, and stir until the batter is almost smooth. (it will be very thick)

Heat the oven to 425 F (200 C), and let the batter rest while the oven is heating. Grease a 9 x 13 cake pan, scrape in the dough, and smooth the top. Bake for about 30 minutes, or until golden brown, and a toothpick comes out clean.

(be sure and do the toothpick test, even though it can appear done on the outside, it’s very important that it’s cooked through).

Homemade Cornbread

Ingredients:

1 cup milk
1 egg
1/4 cup butter, melted
1 1/4 cup cornmeal
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

Directions:

1. Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.

2. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

Homemade Corn Dogs

Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks 
2 Quarts Vegetable Oil, for frying

Directions:

In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter) 

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog. 

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs

Corn Fritters

Ingredients:

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained

Directions:

Combine all ingredients in medium mixing bowl. 

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.

One Pan Cheesy Smoked Sausage & Pasta Skillet

Ingredients:

1 Tbsp olive oil
1 lb Hillshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp minced garlic (about two fresh cloves)
2 cups Chicken Broth
1 (10 oz) can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta (any small pasta will do)
1/2 teaspoon salt and pepper, each
1 cup shredded Cheddar-Jack cheese
1/3 cup chopped scallions, for garnish

Instructions:

Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.

Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.

Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.

Makes about 4 servings.

Sugar Cookies

Ingredients:

1 cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Sugar or desert sprinkles

Directions:

In a large bowl, combine sugar, butter, milk, vanilla, and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 400 degrees. On lightly floured surface, roll out 1/3 of the dough to 1/8 inch thick. Keep remaining dough refrigerated. Cut with floured 2 inch cookie cutter. Place 1 inch apart on ungreased cookie sheet. If desired, sprinkle with sugar.

Bake at 400 degrees for 5-9 minutes or until edges are lightly golden brown. Immediately remove from cookie sheet. Decorate if desired.

Makes 6 dozen cookies.

Chili Cheese Corn

Ingredients:

1 8oz. package cream cheese
2 Tbsp. butter
4 cups fresh or thawed frozen corn.
1 4oz. can chopped green chilis
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp salt
1/8 tsp. cayenne pepper (optional, I didn't have any so I made it without)

Directions:

In a large saucepan, combine the cream cheese and butter.  Cook and stir over medium heat for 4-5 minutes or until smooth.  Stir in remaining ingredients.  Cook for 5 minutes or heated through.
This makes 6 servings

Breakfast Burritos (Basic)

Ingredients:

Eggs
Milk
Sausage
Shredded Cheese
Flour Tortillas

Directions:

Cook your sausage according to package directions and chop up.

Mix eggs with milk and then scramble the eggs.

Mix in sausage and cheese and heat until cheese is melted.

Roll in flour tortillas.

Freezer ready once wrapped in plastic wrap or foil.