strawberry glaze pie

*******you will need for this recipe : ********

Baked pastry shell

1-1/4 c flour

1/4 tsp salt

1/3 c shortening

3 or 4 Tbl cold water

Filling

8 cups medium strawberries

2/3 c water

2/3 c sugar

2 Tbl cornstarch

Several drops red food coloring (opt)

Whipped cream (opt)

**********How to make this recipe :*********

PASTRY SHELL: Combine flour and salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 Tablespoon of water over part of mixture and gently toss with fork.Repeat till all is moistened. For dough into ball.  Roll into 12 inch circle. Unroll onto a 9inch pie plate. Trim edges. Prick bottom and sides with a fork. Bake @ 450* for 10-12 min until golden. Cool on wire rack.

FILLING: Remove stems from strawberries. Cut in half lengthwise. Set aside.

For glaze: combine 1 cup of strawberries and the water. Cover and blend until smooth. Add enough additional water to equal 1-1/2 cups. In medium saucepan combine sugar and cornstarch. Stir in blended berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 min more. Stir in red food coloring, if desired. Cook for 10 min without stirring.

Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries in the pastry shell. Carefully spoon half of the remaining glaze over fruit. Arrange remaining fruit over the first layer. Spoon remaining glaze over fruit. Chill for 1-2 hours. (After 2 hours, filling may begin to water out) Garnish with whipped cream if desired.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Southern Pecan Pie

*********you will need for this recipe : **********

***For the crust:

1 ¼ cup all-purpose flour

½ teaspoon salt

½ teaspoon sugar

8 Tablespoons (1 stick) cold butter, cut into small pieces

2 to 4 Tablespoons ice water

***For the filling:

1 ½ cups pecan halves

4 large eggs

1 cup dark corn syrup

4 Tablespoons melted butter, cooled to room temperature

½ cup sugar

1 Tablespoon vanilla extract

2 Tablespoons bourbon

********How to make this recipe :**********

For the crust: Place the flour, salt and sugar in the bowl of a food processor and pulse a few times to mix.  Drop in the small pieces of cold butter and pulse several times until the mixture is crumbly, but some minute pieces of butter are still visible.  Sprinkle the water over, a tablespoon at a time, and pulse to combine.  When the pastry just comes together, dump the dough onto a lightly floured surface and pat into a disk about ¾ inch thick. Wrap the disk in plastic wrap and refrigerate for at least one hour before rolling.

When ready to roll, place the disk on a lightly floured surface and using a floured rolling pin, roll out the pastry to a round about 14 inches in diameter, to fit a nine inch pie plate.  Carefully drape the pastry over the rolling pin and transfer to the pie dish.  Gently fit into the bottom and sides of the dish.  Trim any overhanging pastry and lightly dust the bottom of the prepared crust with flour. Set aside.

For the filling: Preheat the oven to 350 degrees.

Place the pecan halves in a dry skillet and lightly toast over medium heat.  Watch carefully and move the pecans around the pan with a spatula or wooden spoon. You do not want to brown the pecans, just toast them gently until you can smell a nice, nutty aroma.  This will only take about five minutes.  Remove the pecans from the heat and set aside.

In a medium bowl, whisk together the remaining ingredients until thoroughly blended.  Add the pecans and stir to distribute evenly.  Pour the filling into the prepared crust, pushing the nuts into the filling to make an even layer.

Bake the pie for 40 – 50 min until the center is puffed up and no longer wobbly. I recommend that you shield the edges of the crust with foil or a crust shield before the pie goes in the oven. It is hard to do when the pie is hot.  Remove the cooked pie from the oven and leave to cool completely.  The pie will keep wrapped tightly for two days, or can be wrapped in plastic wrap, then foil and frozen for up to six months.

Serves 6 – 8

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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GREEN CHILI CHICKEN ENCHILADAS

YOU will need for this recipe : 

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1 cup sour cream

1 small can chopped green chili

2 cups cooked, shredded chicken

2 cups grated cheese

12 corn tortillas

1/4 cup vegetable oil

Prep Time: 30 min

Cook Time: 30 min

Total Time: 1 hour

Yield: 12 enchiladas

how to make this recipe : 

In a medium saucepan melt butter, add the flour and stir and let cook about 4 min. Stir often .

Add the chicken broth and stir until thickened. Season with salt and pepper and a little garlic salt.

Turn off heat and add sour cream and green chili. Set aside

In a small skillet heat vegetable oil, dip corn tortillas in and out of hot grease one at a time. Just to soften; drain on paper towels.

On each tortilla place about 2 tablespoon's chicken, some grated cheese and about 1 tablespoon of sauce. Roll and place in a 9 x 13 baking dish

Once all tortillas are rolled, and placed in baking dish, pour remaining sauce over enchiladas and top with cheese.

Bake in 350 degree oven for 20-30 min or until hot and bubbly.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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SOUTHERN STRAWBERRY CAKE

*********you will need for this recipe: ********

Yield: 1 three layer 8″ cake

10 ounces (2 1/2 cups) cake flour

1 tsp baking soda

1/2 teaspoon kosher salt

1/3 cup buttermilk

1/4 cup canola oil

1/2 teaspoon almond extract

1/2 vanilla bean

4 ounces unsalted butter, room temperature

1 1/2 cups sugar

2 large eggs, room temperature, beaten

1 cup pureed strawberries

1 teaspoon lemon zest

*********How to make this recipe : ********

– Preheat the oven to 350 degrees. Butter three 8” cake pans and line with rounds of parchment. Set aside.

– In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

– In another medium bowl, combine the buttermilk, oil, and almond extract. Set aside.

– Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. In an electric mixer, beat the butter and vanilla sugar with the paddle attachment until it forms a paste. Add the eggs in a slow stream, beating well after each addition. Beat for 1 min at medium speed. Gradually add the buttermilk mixture and beat for 1 minute at medium speed.

– Reduce the speed to low and add the flour mixture. Mix until just combined. Stir in the pureed strawberries and the lemon zest.

– Spoon into the prepared cake pans and bake until the cakes spring back when touched lightly in the center. Cool before removing from the pan.

********STRAWBERRY CREAM CHEESE FROSTING:********

1 pound cream cheese, room temperature

6 ounces unsalted butter

1 cup powdered sugar

6 tablespoons strawberry jam

1 teaspoon vanilla extract

2 teaspoons∑ lemon juice

1/4 teaspoon kosher salt

– In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed until smooth.

– Sift in the powdered sugar, and beat on low speed until incorporated. Add the strawberry jam, vanilla, lemon juice and salt, and beat well to incorporate. If the frosting is lumpy from the sugar, bump the speed up to medium-high continue beating until smooth.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Sour Cream Chicken Enchilada Casserole

*********You’ll Need FOR THIS RECIPE:********

4 cups of diced cooked chicken.

1 cun cream of chicken soup.

8 oz (1 cup) of sour cream.

⅔ cup of milk.

1 (4 oz) can of diced green chiles.

2 tbsps of dried minced onion.

1 tsp of garlic powder.

Pepper to taste.

12 corn tortillas.

2-3 cups of shredded sharp cheddar cheese.

*********How to MAKE THIS RECIPE:*********

Mix together the soup, sour cream, milk, chiles, onion, garlic and pepper in a large bowl.

In a sprayed 13×9 dish, arrange 6 tortillas then top with 3 cups of chicken and pour half the sauce over.

Top with half the cheese then repeat the layers.

In a preheated oven to 350°, bake for 30 to 40 min.

Let stand for 15 min before serving.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Crockpot Pineapple Chicken with Sweet potatoes and Carrots

********You’ll Need for this recipe:*********

2 pounds of boneless skinless chicken breasts.

⅓ cup of brown sugar.

¼ cup of soy sauce.

1 cup of orange juice.

1 cup of pineapple juice.

¼ tsp of ginger.

1 tsp of garlic salt.

1 large diced sweet potato.

6 carrots cut up.

1 chopped onion.

1 small can of pineapple chunks.

*******How to make this recipe :*******

In a crock pot, place the carrots, potatoes, and onion and place the chicken breasts on top.

Mix together the brown sugar, pineapple juice, orange juice, soy sauce, ginger and garlic salt in a bowl then pour the mixture over the chicken.

Cook on low for 6 hours or so and 4 hours on high.

In the last hour of cooking, add the small can of pineapple chunks and cook.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Smoked Chicken Jalapeno Poppers

********You’ll Need FOR THIS RECIPE :*********

15 to 20 jalapenos.

1 cup of soft cream cheese.

32 oz of Smoky’n Sweet Pulled chicken prepared smoked chicken.

1 lb of bacon.

2 tbsps of BBQ dry rub seasoning.

*********How to MAKE THIS RECIPE :********

First, cook the chicken on low heat, about 250° adding 2 to 3 chunks of smoking wood of your choosing to the ashed over coals.

Slice each pepper lengthwise and remove the ribs and seeds.

In a zip top bag, place the cream cheese and pipe a thin line into the halved jalapenos.

Top the cream cheese with finely chopped pulled chicken.

Now, wrap each stuffed pepper with ½ slice of bacon and season with the dry rub seasoning then place them on the smoker.

Cook the stuffed peppers for 2 hours and serve hot.

  

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Chicken Roll Ups

********You’ll Need for this recipe:********

1 package of cream cheese.

1 package of crescent rolls (6 ct).

2 shredded and cooked chicken breasts.

1 ½ cups of grated cheddar cheese.

1 cup of grated monterey jack.

¼ tsp of pepper.

Breadcrumbs.

¼ stick of melted butter.

**********How to make this recipe:*******

In a bowl, mix together the chicken, cheeses, salt and pepper.

Unroll the crescent rolls dough and spoon the mixture into them equally.

Roll the dough, keeping the chicken inside.

Brush the tops of the rolls with butter and sprinkle the breadcrumbs.

In a preheated oven to 350° bake for 20 to 25 min

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Chicken and Dumpling Casserole

*******You’ll Need for this recipe :*******

4 cups of cooked and shredded chicken.

4 tbsps of melted butter.

2 tsps of black pepper.

2 tsps of poultry seasoning.

2 cups of baking mix.

2 cups of milk.

2 cans cream of chicken soup.

½ cup of chicken broth or water.

********How to make this recipe :********

Melt the butter and pour it in a 13×9 baking dish, place the chicken over the butter and season it.

In a bowl, mix together the milk and baking mix and pour it over the chicken without stirring.

In the same bowl, mix together the soup and broth and pour it over the baking mix without stirring.

In a preheated oven to 350° bake for 45 min, and let stand before serving.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Baked Crispy Chicken

********You’ll Need (for the chicken):********

2 lbs of chicken tenders or 4 large chicken breasts.

2 sleeves of Ritz crackers.

1/4 tsp. of salt.

1/8 tsp. of pepper.

1/2 cup of whole milk.

3 cups of grated cheddar cheese.

1 tsp. of dried parsley.

You’ll Need ( for the sauce):

1 (10 ounce) can cream of chicken soup.

2 tbsp. of sour cream.

2 tbsp. of butter.

********How to make this recipe:*********

Preheat the oven to 400 degrees and spray a 9×13 pan with cooking spray.

Into 3 separate small pans, pour the milk, the cheese and cracker crumbs (crush the crackers) in each pan. Add in the salt and pepper to the cracker crumbs and stir to combine.

If you use chicken breasts cut each into 3 large pieces. Now dip each piece of chicken into the milk then the cheese. Try to press the cheese into the chicken with your fingers. And finally, press the coated chicken into the cracker crumbs and press it in.

Lay the chicken inside the prepared pan and sprinkle the dried parsley over.

Cover the pan with tin foil and bake for 35 min.

Take out the pan, remove the foil and bake for 10 or 15 more min.

Mix together the cream of chicken soup, sour cream and butter in a medium sized sauce pan. Place the saucepan over medium high heat and stir so that the sauce is nice and hot.

Pour the sauce over the chicken right before serving.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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Nana’s American Chop Suey

You’ll Need for this recipe :

2 lbs of ground beef or turkey.

2 minced cloves of garlic.

½ large diced green bell pepper.

½ large diced red bell pepper.

1 large diced yellow onion.

1 tsp of sugar.

Salt and pepper.

2 ½ cups of water.

½ cup of beef broth.

⅓ cup of olive oil.

2 (15 ounce) cans of tomato sauce.

2 (15 ounce) cans of diced tomatoes.

1 tbsp of Italian seasoning.

1 tbsp of Adobo seasoning.

3 bay leaves.

1 tbsp of seasoned salt.

½ tbsp of black pepper.

2 cups of uncooked elbow macaroni.

*******How to make this recipe :*******

In a large skillet, sauté the ground beef over medium high heat until half cooked then add in the garlic, onions, peppers, olive oil and cook until the peppers are softened.

Pour in the water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, seasoned salt, pepper, sugar and adobo seasoning and mix until well combined.

Cook covered over low heat for 20 min stirring occasionally.

Mix in the uncooked elbow macaroni until well combined and simmer covered for 30 more min.

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                 *** this recipe is just amazing ***    

               It's really good and fun to make         

             thank you so much for visiting our blog     

                                                      *** we hope you love this recipe !!***                                                 

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