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Saturday, August 6, 2016

                                                   Crock Pot Chicken and Noodles

I have almost filled a recipe book with recipes that have been posted on facebook.  True to my history of collecting recipes, desserts is still in the lead for those collected!  The simplicity of this recipe appealed to me first.  After making the  Crock Pot Chicken and Noodles, the taste was so satisfying.  It tasted like a very rich version of Chicken and Dumplings.  My family loved this recipe and your family will, too.

                                                      Crock Pot Chicken and Noodles

2 cans of Cream of Chicken Soup
2 (15 oz.) cans of Chicken Broth
1 stick butter
1 lb. chicken breasts
1 pkg. Reames Frozen Egg Noodles

In a crock pot, put chicken breasts on bottom.  Pour the chicken broth and soup over the chicken.  Place the stick of butter on top.  Turn the crock pot on low for 6 hrs.  Remove the chicken and shred.  Place the shredded chicken back in the crock pot.  Add the frozen egg noodles in crock pot and cook for 1 hr. and 15 min., stirring every 30 min. until done.






Friday, July 4, 2014

Butter Pecan Ice Cream

I had been dieting for almost a year and had a craving for Butter Pecan Ice Cream.  That very day, I got an e-mail from Paula Deen with a recipe for her sons Lighter Butter Pecan Ice Cream.  It's true!  I had been given the desire of my heart.  I had given Phillip a Cuisinart Ice Cream Maker last year for Christmas and we had only used it once to make vanilla ice cream.  When I got home from work, I got out the ice cream maker and made Lighter Butter Pecan Ice Cream.  We don't call it Lighter Butter Pecan Ice Cream.  We call it the best Butter Pecan Ice Cream that we have ever had!

                                                    Butter Pecan Ice Cream

3/4 cup chopped pecans
4 cups fat-free half & half
2/3 cup packed light brown sugar
1 tsp. vanilla

Combine the half & half and brown sugar in a large sauce pan and cook over medium heat, stirring frequently, until sugar is completely dissolved - (3-4 min.).  Remove from heat; stir in vanilla.  Let cool completely, then refrigerate until well-chilled - about 30 min.

Pour into ice cream mixer and freeze.  Add pecans about 5 min. before ice cream is done.

Toast pecans - Place pecans in a dry skillet and heat over medium-low heat for 2-3 min.

Per serving - 1 1/2 cups - 189 cal. - 7g fat

Strawberry Cheesecake Ice Cream

One of our patients had an old copy of O Magazine (Oprah's magazine) and there was an advertisement for Philadelphia Cream Cheese.  On the ad, there was a recipe for Strawberry Cheesecake Ice Cream with the heading, "Pheels Like Summer!"  My co-worker, Christie, who saw the recipe brought it to me to see if I wanted a copy.  I read it and told her that I would be making this recipe.  Two evenings later, I made the ice cream and looked forward to the next evening when I would get to try it.  Delicious!  Easy, too.

                                                 Strawberry Cheesecake Ice Cream

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk (Eagle Brand)
1/3 cup whipping cream
1 1/2 cups fresh strawberries
3 Honey Maid Honey Grahams, coarsely chopped

1.  Mix first 3 ingredients with mixer until well blended.  Freeze 4 hrs. or until almost solid.

2.  Beat cream cheese mixture with mixer until creamy.  Blend berries in blender until smooth. Add to cream cheese mixture with chopped grahams; mix well.  Freeze 8 hrs. or until firm.

3.  Remove dessert from freezer 15 min. before serving; let stand or room temperature to soften slightly before scooping into dishes.

                                               

Monday, April 8, 2013

Chicken Quesadilla

                                                   Chicken Quesadilla

I recently traveled to Northport, AL to attend Julie Horsley and Brad Mason's wedding.  Julie is my bestest friend's baby girl.  I was invited to come a few days early to help with the wedding.  I felt so honored to be included in pre-wedding activities.  It has been said that I was GeorgeAnn's Valium since I have such a calming demeanor!  

We went out to eat the first night I was in town at a Mexican restaurant near their home called Jalapeno's.  There was an incredible aroma from the dishes being served to other customers at the restaurant.  I decided to have Chicken Quesadilla and it was the best quesadilla that I had ever tasted.  GeorgeAnn asked if I had ever made quesadilla's at home and when I told her no she said that we would have them at her house one night.  The next night, we had quesadilla's at her house and I knew I had a new recipe that I would be cooking at my house and sharing on my blog.  I hope you like this one as much as I did!

                                                     Chicken Quesadilla

3 chicken breasts, frozen
1/2 packet Taco Seasoning pkg.
1 medium chopped onion
1 medium chopped bell pepper
8 in. flour tortillas
4 Cheese Mexican Cheese
sour cream
tomatoes
lettuce

Spray inside of crock pot.  Add chicken breasts and taco seasoning.  Cook on high for 6 hrs.  and then add chopped onion and bellpepper.  Cook for an additional hour.  Remove chicken from crock pot and remove any excess skin, fat, or bones.  Shred chicken and return to crock pot for an additional 30 min. 

Heat a large iron frying pan to medium.  Add a small amount of olive oil and cover the bottom of the pan.  Place one tortilla in the pan.  Flip the tortilla a few times until it browns.  Remove the tortilla from the pan.  On one side of the tortilla, add chicken mixture.  Next, add cheese.
Add all ingredients that you choose to add to your quesadilla and then fold over the other side of the quesadilla.  You are now ready to enjoy a delicious Chicken Quesadilla.

You may cook 6 chicken breasts and a whole packet of Taco Seasoning for a family.

Monday, March 4, 2013

Fried Shrimp

                                                                  Fried Shrimp

When Phillip and I wanted to eat Fried Shrimp, we would drive to Graceville, FL to eat at The Circle Grill.  The large tasteful shrimp reminded us of the fried shrimp that we used to eat at Buie's in downtown Dothan.  We finally decided it was time for us to get busy and see what we could create in our own kitchen.  For the past three weeks, we have fried shrimp on Saturday.  On our third attempt, we decided we had found our recipe and were satisfied that it was the one that we would use when we cooked Fried Shrimp at home. 

We modified a Paula Deen recipe for Fried Shrimp.  It called for 3 Tablespoons of salt and this was too much for us.  We backed off to 2 tsp. of salt.  We also backed off from 1 cup of hot sauce to 2 Tbsp.  and from 2 Tbsp. of black pepper to 1 tsp.  Now, here's our tweaked version and it's just right for us.

                                                                 Fried Shrimp

1 cup milk
1 cup buttermilk
2 Tbsp. hot sauce
2 cups self-rising flour
1/4 cup self-rising cornmeal
1 tsp. black pepper
2 tsp. salt
2 lbs. shrimp, peeled and deveined with tails left on
Peanut Oil, for frying

We bought our shrimp, peeled and deveined, from Publix.  Phillip will proof the shrimp and rinse them before adding them to the flour mixture.  We bought 4 lbs. when we found the shrimp on sale.  We took out the amount we wanted to cook and froze the rest in water in a zip-loc bag.

Whisk together the milk, buttermilk, and hot sauce in a bowl.  In a separate bowl, whisk together flour, cornmeal, pepper, and salt.  Make sure your shrimp are dry and dredge in the dry mixture first, and then wet mixture, and finally the dry mixture again. 

Heat the peanut oil to 350 degrees.  Deep fry in batches but do not overload the fryer.  Fry for 2 1/2 minutes or until golden brown.  We set a timer for 3 minutes but do not allow the shrimp to cook that long.  Remove the shrimp from the hot oil and place on a platter lined with a paper towel.  Serve warm.




Thursday, January 31, 2013

Super Bowl Week Recipes


It's Super Bowl Week and I want you to check out the recipes that I posted last year for the big game.  Go the right side of my blog and choose 2012.  Look on the dates for each of the recipes and you're in business. 

Jalapeno Poppers - 1/31/12

Buffalo Chicken Dip - 2/1/12

Ham Delights - 2/2/12

Milk Chocolate Chip Cookies - 2/3/12

I went to Wal-Mart when I got off of work and bought the ingredients for the Buffalo Chicken Dip.  We will be having dip and chips on game night and I can't wait! 

Tuesday, January 1, 2013

Happy New Year 2013!


Happy New Year 2013!
 
Last night, I poured a bag of Dried Blackeye Peas into a pot and filled the pot with water.  I soaked them overnight and will cook them today for our lunch.  We will also have baked pork chops, sweet potato casserole, turnips, and fried cornbread.  This is a Southern tradition that I have followed all of my married life (37 years).  May God continue to bless this land of ours as we begin a new year!
 
 
A few days before Christmas, a co-worker asked if I had any problems getting on my blog.  I told her no but the very next day I could not get on my blog.  I had failed to renew my domain name (mycookingmemories.com) and had to pay to get it out of redemption!  Mercy me.  It took about a week of dealing with Go Daddy before we got it all straightened out but mission accomplished. 
 
2013 - I am going to pursue writing a recipe book and getting it published.  I imagine this is going to be time consuming but I certainly feel it will be a labor of love.  Recipes will be blogged sporadically.  I still have family recipes that I wish to share with you!