Look what I made. Pecan Pralines! A new recipe, and oh so easy to make! I don't remember where I got the recipe, cause it has been in my recipe box a long time. However, this is the first time I made it and what a surprise.
PECAN PRALINES
1 C sugar
1 C packed brown sugar
1/2 C evaporated milk
1 C chopped pecans
2 tblsp butter
Bring sugars and milk to a boil and boil for 5 minutes stirring constantly. Add butter and pecans stirring constantly for another 5 minutes. (You must let it boil and it will get kind of foamy looking). Drop by spoonfuls onto wax paper. (spoon it out quickly cause it will start to solidify before you get finished if you don't.)
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I made this recipe from the Sixsisterstuff.com web site and it was oh so good. You really should try it. It makes a large pan so it would be good for a big crowd. ****
Ingredients
1 (16 ounce) package spaghetti1 pound ground beef
1 medium onion, chopped
1 (26 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese
Directions
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese.
4. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
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Chicken Cordon Bleu Casserole
Prep Time: 20 minutes Cook Time: 50 minutes Level: Easy Serves: 6-8
For the casserole:
- 1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
- 1/2 pound very thinly sliced deli-style honey ham, rough chopped
- 1/4 pound thin sliced baby Swiss cheese
For the sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 3 1/4 cups milk
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon dijon mustard
- 1 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
For the topping:
- 6 tablespoons butter
- 1 1/2 cups panko bread crumbs
- 1 1/2 teaspoons crushed dried parsley
- salt and pepper to taste
Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.
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| Pastor Ryan's Monkey Bread See recipe below. |
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- 3 cans Buttermilk Biscuits (the Non-flaky Ones)
- 1 cup Sugar
- 2 teaspoons (to 3 Teaspoons) Cinnamon
- 2 sticks Butter
- ½ cups Brown Sugar
Preparation Instructions
Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake (I only dropped about 10-12 pieces at a time). This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.
I made these back in January but with football season and fall upon us once again, it is time again.
FOR THE GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
FOR THE NACHOS:
Your Favorite Crispy Tortilla Chips
½ cups Garlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces
½ cups Black Olives Sliced
½ whole Green Bell Pepper, Seeds Removed, Diced
1 cup Colby-Jack Cheese, Shredded
Preparation Instructions
Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat. Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high. Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the cheese, and continue stirring. The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.
When you are ready to make your nachos, preheat your oven to 400ºF. I used a cast iron fajita skillet for this. If you do not have one, don’t worry, simply build your nachos on an oven-proof dish. First add your chips. Drizzle the garlic cream sauce all over the chips. Top with the onions, pepperoni, olives, and bell pepper. Make sure you get in there and do some great layering, leaving no chip behind.
Top with the Colby Jack cheese. Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so.
Pastor Ryan's Monkey Bread was a Pioneer Woman recipe, but I don't remember where I go the pizza nachos recipe. Pinterest maybe?
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