Thursday, 18 April 2013

Parmesan Crusted Chicken

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Parmesan Crusted Chicken


1/2 cup Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves,
4 tsp. Italian seasoned dry bread crumbs


Preheat oven to 425°F (220°C).

Combine mayonnaise with Parmesan in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Monday, 15 April 2013

Grandma Prentice's Ginger Marmalade

shared by Dave Weigel

Grandma Prentice's Ginger Marmalade

10 cups peeled and cored pears
6 cups sugar
2 lemons grated rind and juiced
1/4 cup preserved or candied ginger.

Place sliced pears in layers with sugar, lemon juice and zest. Let stand 2 or 3 hours. Add Ginger chopped and bring to a boil stirring frequently until thick and clear, about 45 minutes. Pour into hot sterilized jars and seal.

Boiled Dressing

shared by Dave Weigel

Boiled Dressing

1/4 tablespoon salt
11/2 tablespoon flour
1 teaspoon mustard
Yolks 2 eggs
11/2 tablespoons sugar
11/2 tablespoons melted butter
Few grains cayenne
3/4 cup milk
1/4 cup vinegar
Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.

Coleslaw: add vinegar and celery seed to above and add to coleslaw mix

Potato salad: use as is or add a bit of miracle whip.

Macaroni salad: use as is to cooked macaroni noodles, cubed ham, sharp cheddar cubes and frozen peas.

The sky's the limit on how you use it.

Easy Chorizo

shared by Dave Weigel

Easy Chorizo

1 lb ground lean pork
1 teaspoon salt
2 Tablespoons chili powder
1/4 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, pressed
2 Tablespoons vinegar

Mix all ingredients. Allow to sit overnight in the refrigerator. You may form into patties as with other sausage,

Fry in a pan loose until browned, pour off about half of the liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and serve on warmed flour tortillas, with extra salsa if you wish.

Chocolate Cherry Cookies

shared by Debra Echo Patch

Chocolate Cherry Cookies

3.5 oz (100g) butter
3/4 cup (150g) sugar1 1/2 cups (200g) plain flour
100g chocolate drops
1 egg, beaten
1/2 cup (75g ) glace cherries, quartered
1 teaspoon baking powder
Vanilla essence


1. Preheat oven to 375F (190c/GM 5), grease a baking sheet.

2. Put the butter and sugar in a bowl and beat with a wooden spoon until creamy. Gradually beat in the egg and essence.

3. Sift the flour and baking powder into the bowl and stir well until evenly mixed. Add the chocolate and cherries and mix well.

4. Roll into golf ball sized pieces and place well apart on a baking sheet. Flatten with the back of a spoon until about 1cm thick.

5. Bake for 10-15 minutes until golden. Leave for 2 minutes on the baking sheet then, using a palette knife, remove and leave to cool on a cooling rack.

Handy Hints:
Use walnuts instead of cherries.

Chocolate Oatmeal No-Bake Cookies

shared by Beth Dilday Parker

Chocolate Oatmeal No-Bake Cookies 
2 cups sugar
1/2 cup cocoa
1 stick butter
1/2 cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter

Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes.

Maple Breakfast Sausage

    shared by Dave Weigel
    Maple Breakfast Sausage 
    Servings: Makes 3 pounds

    The perfect accompaniment to pancakes or French toast, these sausages have the subtle sweetness of maple syrup accented with sage and mustard.

    3 pounds lean pork butt or shoulder
    1 small onion, chopped, about ½ cup
    1 tablespoon kosher or coarse salt
    2 teaspoons dried sage
    1 teaspoon dry mustard
    ¾ teaspoon fresh finely ground black pepper
    ¼ cup pure maple syrup
    2 tablespoons milk

    Cut the meat into 1 inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding. Put meat through fine disk of meat grinder. Add onion and grind again. In large bowl, combine meat mixture, salt, sage, mustard and pepper. Mix well, using hands. Stir in maple syrup and milk, and toss lightly to blend. Do not overwork meat mixture.

    Shape into 16 patties. Place patties on platter, cover and refrigerate for a couple of hours or overnight to meld flavors. Use within two to three days or freeze for as long as three months.

    To cook, pan fry patties over medium-low heat, grill or broil as you would hamburgers, to an internal temperature of 160°F . Juices should run clear and they should not be pink in the center. Turn once during cooking time.

Grandma's Pork and Beans

shared by Dave Weigel

Grandma's Pork and Beans

4 cups dry white beans
¾ lb salt pork
2 onions
1 tbsp dry mustard
½ cup brown sugar
½ cup molasses
½ cup catsup
½ tsp pepper
1 tbsp coarse salt

• Pour the beans onto a plate, & pick-over looking for bad beans, or stones.
• Place beans in bowl, cover with water by at least 2 inches, & soak overnight.
• Preheat oven to 325 degrees F.
• Bring to a boil and simmer for 1 hour.
• Drain beans.
• Cut salt pork into 1-inch pieces and put half in bean pot. Add beans. Put the rest of the salt pork.
• Bury the whole onions in the beans.
• Mix all the other ingredients and pour over the beans.
• Add hot water to cover.
• Bake covered, approximately 5 to 6 hrs.
• Uncover one hour before they are ready, add water if beans seem dry.

Maple Bourbon Barbecue Sauce

shared by Simone Logozzo 

(as seen on CBC's Best Recipes)
Maple Bourbon Barbecue Sauce
1 tbsp (15 mL) vegetable oil
1 small onion, chopped
2 garlic cloves, minced
2 tsp (10 mL) paprika
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chili sauce
1/3 cup (75 mL) bourbon
1/4 cup (50 mL) maple syrup
2 tbsp (25 mL) cider vinegar

In saucepan, heat oil over medium-low heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 5 minutes.

Add chili sauce, 1/2 cup (125 mL) water, bourbon, maple syrup and vinegar; bring to boil. Reduce heat and simmer until reduced to 1 cup (250 mL), about 25 minutes. In blender or food processor, puree until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)

Dave's Sweet and Thick BBQ Sauce

shared by Dave Weigel

Sweet and Thick BBQ Sauce

2 - 12 oz cans of dark beer, open and let go stale 
1 cup of dark brown sugar 
1 cup of honey 
1 stick of butter (about 1/4 lb) 
1 onion chopped very fine 
2 teaspoons crushed garlic or garlic powder 
1 strong dash of Worcestershire sauce 
1 strong dash of soy sauce 
2 small cans of tomato paste (DO NOT USE KETCHUP) 
salt & pepper to taste 
cayenne pepper to taste 

Mix all ingredients and simmer at a low temperature for about 1/2 hour or until honey and sugar and butter is all melted and mixed together. Use for pulled pork or brush on chicken and ribs while in last stages of cooking.

Sunday, 14 April 2013

Spudnuts (Potato Dough Donuts)

shared by Dave Weigel
Spudnuts (Potato dough donuts)

1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. dry yeast
1/2 c. warm water
2 eggs, beaten
1/2 tsp. vanilla
6 1/2 to 7 c. sifted flour
1 tsp. baking powder
2 tsp. salt

Scald milk; stir in shortening, sugar and potatoes. Cool to lukewarm. Mix
well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add
to lukewarm mixture. Stir in beaten eggs. Sift flour with baking powder and
salt; add gradually to the lukewarm mixture. Mix well after each addition.
Add another 1/2 c. flour if needed. This is a soft dough.

On a well floured board, roll out dough and cut with a doughnut cutter.
Place doughnuts on waxed paper; cover with a cloth and let rise until double
in bulk. Fry doughnuts, a few at a time, in melted shortening or oiled
heated to 375F. Drain on absorbent paper. Shake a few doughnuts at a time in
a bag containing sugar and cinnamon.

Makes about 4 dozen.

Summer Cucumber and Onion Salad

shared by Dave Weigel

Summer Cucumber and Onion Salad

1tbsp. sugar 
1 cup sour cream 
2 tbsp. vinegar 
1 tbsp. fresh dill, finely chopped (optional)
1 English cucumber
1½ tsp. salt
½ peeled onion
Medium glass or plastic bowl
Mandoline or very sharp knife
Salad spinner 

Step 1  
Combine sugar, sour cream and vinegar in a bowl. Add dill if you are using it. Let dressing sit while you prepare the vegetables.

Use mandoline slicer or knife to slice cucumber into very thin slices. Make slices as thin as possible--1/16 of an inch, if possible.

Toss cucumber slices thoroughly with salt and place in colander. Place colander in sink or bowl to catch draining liquid. Allow to drain for 20 minutes.

Cut onion into very thin slices. Add onion to dressing and combine thoroughly.

Rinse cucumber slices thoroughly. Drain them as thoroughly as possible. A salad spinner works well for this step. Add drained cucumbers to dressing and toss very well.

Chill for two hours and serve as side dish or relish with fish, meats or other salads.

Saturday, 13 April 2013

Peanut Butter Chocolate Eclair Cake

shared by: Marybeth Fields

Peanut Butter Chocolate Eclair Cake

1 box chocolate graham crackers
2-3 1/4 oz boxes vanilla pudding 
1 cup creamy peanut butter
3 1/2 cups milk
1-8oz Cool Whip, thawed 
1 container chocolate frosting

Spray Pam in the bottom of a 9x13 inch cake pan.

Place one layer of graham crackers on bottom, cover completely

Mix pudding and peanut butter for 2 mins.

Fold in Cool Whip.

Spread half the pudding on top the first layer of 1st layer of graham crackers

Place the another layer of graham crackers on top cover completely.

Put remaining pudding on top of graham crackers

Add your last layer of graham crackers.

Put your chocolate frosting in microwave for about 25-30 seconds.

Pour and Spread over 3rd layer of graham crackers.

Let cool in the fridge.

Shredded Beef Flautas

Photo and recipe shared by The Hillbilly Gourmet

Shredded Beef Flautas

  • * ¾ lb roast beef, cooked well and shredded , (I buy a little bit larger pot roast and then shred the leftovers and put in freezer bag and freeze til I make these)
  • 2/3 C water
  • 1 large spanish onion/yellow onion diced small
  • * 1 packet taco seasoning
  • 1 pack soft flour tortillas (I use the 8” in a 13x9 pan)
  • can of refried beans
  • * shredded cheese (any variety you like, I use Mexican blend and get a block of Monterrey Jack to add a little extra to it, sometimes I even use pepper jack to add to it,......... you need 4 cups cheese total )
  • * melted butter
  • non-stick spray
  • three roma tomatoes petite diced for topping afterward
  • guacamole, sour cream or hot sauce for garnish its up to your personal preference

Preheat oven to 400

In a skillet heat beef, onion in tsp oil on low til onion starts to turn translucent, add water and taco seasoning and stir until well incorporated and reduce by at least half by simmering. I add some red pepper flake here too. And sometimes green/red peppers while simmering.

First, spread a healthy dose of refried beans onto your tortilla on one edge only. Then on the same edge, place about 2 tbs meat on the edge of a tortilla, add as much or as little cheese as you like on the meat, and wrap up like a cigar - keep filling tortillas until all meat or tortillas are gone (this will make at least 10 decent sized flautas)
Place fold side down on greased cookie sheet or in 13x9 baking dish-- the cookie sheet is easier for them to get crispy if thats what you really like, can spread them out a little

Brush tops w/ melted butter (or you can spray the tops with your non-stick spray if you don't feel like waiting on the butter)

Bake for 7 1/2 minutes

Turn all over

Bake for another 7 1/2 minutes

Remove from oven cover in shredded cheese and return until melted or golden brown and bubbly.

Serve with taco sauce, guacamole, salsa, sour cream or any other toppings you may like. I like a handful of diced fresh tomatoes and a sprinkling of chili oil for a little heat. (you can get hot chili oil in the chinese/thai section at the supermarket.

You can definitely play around with this one ... different types of meats, adding beans or rice... the choice is up to you and can make it to your tastes.

Peach Cobbler

shared by Scott Yates

Peach Cobbler (can substitute almost any fruit)

4 cups peaches peeled, sliced, and/or cut into 1in cubes (if using canned, then drain well and rinse. use 3 regular sized cans for this recipe)

2 cups white granulated sugar

1/2 cup water

1 stick butter

1 1/2 cups self rising flour

1 1/2 cups milk

1 tsp vanilla

3 tbs mccormicks rum flavoring or real RUM, either works but i like the real rum better

1/4 cup of the shiny/glittery crystalized rock sugar for decorating, (I get mine in the wedding section at the craft store most of the time for 2.00)

Preheat oven to 400 degrees

while preheating, place butter in the bottom of 9x13 baking dish and place in oven to melt

while butter is in oven, get a saucepan on the stove and combine peaches, 1c sugar,rum and the water and bring to a boil, lower heat and simmer for ten minutes.

In a large bowl while your peaches are simmering, combine 1c sugar and flour, vanilla and milk. Mix until all is moistened well. Remove pan from the =oven and slowly pour the batter over the melted butter

gently spoon the fruit mixture over the batter w/slotted spoon. sprinkle the top with cinnamon and generous coating of the crystalized decorative sugar. Bake in preheated oven for 30-40 min, until golden brown on top (i bake 33 min in a 9x13 non stick cake pan, glass pan a little longer)

Friday, 12 April 2013

BBQ Pulled Pork Stuffed Corn Muffins

shared by The Hillbilly Gourmet

BBQ Pulled Pork Stuffed Corn Muffins

  • cooking spray
  • 2 (8.5 ounce) packages dry corn muffin mix (such as Jiffy®)
  • 2 eggs
  • 2/3 cup milk
  • 1 cup shredded pepper jack cheese
  • 3 cups pulled pork in barbeque sauce ( I use Sweet Baby Ray's)
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Spray each muffin tin with cooking spray.(I use the Giant Muffin Tin when making these)
  3. Stir together muffin mix, egg, milk, and 2/3 cup of shredded cheese in a bowl until combined.
  4. Fill muffin cups halfway with batter.
  5. Add 2-4 tablespoons of pulled pork to each of the large muffin tin cups.
  6. Top with remaining batter.
  7. Use the remaining shredded cheese to top each muffin.
  8. Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 -30 minutes.

Lemon Meringue Cupcake

shared by Nicole Marie Dorn

Lemon Meringue Cupcake

The lemon meringue cupcake is a white cupcake filled with lemon curd

Topped with a simple lemon frosting and meringue !

Jello Oranges

shared by: Nicole Marie Dorn

Jello Oranges

Cut the oranges in half and scoop out the inside. You want to get everything out fairly well. 

Use a paper towel and absorb some of the remaining moisture. 

Make jello following recipe on box. After mixing water and powder well poor it into the oranges ( I keep mine in a muffin Tin, it's easier to keep upright) you need to fill it as close to the top as possible. 

Allow to refrigerate 18-24 hours, it sticks to the orange peel better. 

Using a sharp knife, cut your oranges as If you were slicing them up !!

Savory Tomato Pie

Recipe shared by: Cherokee Texan

Tomato Pie

(makes 6 servings)

1 unbaked 9-inch pie shell
2 tbsp. milk
4 cups sliced Roma tomatoes (not REAL ripe)
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
1 cup mayonnaise
2 heaping tbsp crushed garlic

Preheat the oven at 450 degrees.

Line pie pan with pastry rolled 1/8-inch thick, crimp edges, and brush shell with evaporated milk. Bake in preheated 450` oven for 5 minutes. Fill shell with tomatoes, and sprinkle with the salt and pepper.

Mix remaining ingredients, and spread on tomatoes. Bake in a preheated 350 degrees oven for 40 minutes, or until tomatoes are done & mayo/cheese topping is golden brown.

Note: I added a bit of crumbled cooked bacon to mine.

Buttermilk Biscuits

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Photo and recipe shared by The Hillbilly Gourmet

Buttermilk Biscuits

■2 cups all-purpose flour (a soft wheat brand like White Lily will turn out the best biscuits)
■4 teaspoons baking powder
■1 teaspoon salt

■1/2 teaspoon baking soda
■6 tablespoons unsalted butter (cold, cut into chunks)
■1 cup buttermilk (can also use milk, cream, or half-and-half or splash a little vinegar into the bottom of a measuring cup and fill it the rest of the way with milk to approximate buttermilk)


This recipe makes 10-12 biscuits, but I usually cut the recipe in half to make 6. Also, to make the biscuits pictured here I used self-rising flour and omitted the salt, baking soda, and half of the baking powder.


Step 1 

Preheat the oven to 450 degrees. Put a baking stone or baking sheet in the oven to preheat.

Step 2 

Combine the flour, baking powder, salt, and baking soda in a large bowl. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3 

Add buttermilk a little at a time, stirring after each addition, until the mixture comes together into a sticky dough. Turn out onto a floured surface and lightly coat the outside with flour. Flatten and fold into thirds. Repeat the flattening and folding twice, adding flour as needed but being careful not to add too much flour, which will toughen your biscuits.

Step 4 

Lightly press the dough into a rectangle about an inch thick. Use a biscuit cutter or knife to cut into the desired number of biscuits. I use a knife and don't worry about the shape of my biscuits. Not using a biscuit cutter prevents me from having to re-roll the scraps, which will also toughen it.

Step 5 

Place the biscuits on the preheated pan barely touching one another. Bake until lightly golden brown, about 12 minutes. Serve with butter, jelly, gravy, etc.

Thursday, 11 April 2013

Butterscotch Squares

Butterscotch Squares
Butter or Margarine 1/4 cup 50ml
Peanut Butter 1/2cup 125ml
Butterscotch Chips 1 cup 250ml
Small Colored marshmallows (bag) 8oz. 250g

Melt butter and peanut butter in a large saucepan over low heat.

Stir in chips until melted.

Cool until you can hold your hand on bottom of pot. To speed process, stir while holding pan in cold water until cool enough. Add marshmallows and stir until all are coated.

Pack down in 9 x 9 – inch (22 x 22 cm) pan that has been lined with wax paper. Refrigerate. 36 squares.