By Paula Deen.com
Ingredients:
4 pounds seedless grapes (red and green)
½ cup sugar
8 oz sharp cheddar cheese, grated
8 oz cream cheese, room temperature
8 oz sour cream
Topping:
¼ cup brown sugar
2 cups chopped pecans
Directions:
Slice grapes in half. In a large mixing bowl combine sugar; softened cream cheese and sour cream. Using electric mixer cream ingredients. Mixture will still have some small lumps. Once mixed, add grape halves and cheddar cheese. Stir by hand until well blended. Refrigerate over night. Just before serving add pecans and brown sugar mixture.
Yield: 12 to 14 servings
Ease of Preparation: easy
Notes from Paula’s test Kitchen: Refrigerating 4 hours gave us the same flavor. We toasted the chopped pecans for bigger flavor and left some grapes whole for a more attractive appearance
May 21, 2010
May 20, 2010
Bread & butter custard
By Pauladeen.com
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ease of Preparation: Easy
Ingredients:
4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard
Directions:
Pre heat oven to 325 degrees
Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish. In a medium sauce pan, scald milk over medium heat until bubbles appear. In a large mixing bowl slightly beat eggs. Stir in sugar and vanilla and whisk. Very slowly whisk in hot milk. Pour over bread in baking dish. Sprinkle with nutmeg and cinnamon. Place baking dish in the center of a pan of hot water as high as the baking dish. Bake for 40 minutes or until knife comes our clean.
Notes from Paula’s Test Kitchen: Recipe works best with whole milk, preventing custard from being watery. Serve warm or cold
Serves: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ease of Preparation: Easy
Ingredients:
4 to 5 thin slices of white bread (crusts removed)
2 tablespoons butter, room temperature
4 cups whole milk
6 large eggs
1 cup sugar
1 teaspoon vanilla
Nutmeg & cinnamon to dust on top of custard
Directions:
Pre heat oven to 325 degrees
Butter each piece of bread and place butter side up in a single layer in a 9 x 13 baking dish. In a medium sauce pan, scald milk over medium heat until bubbles appear. In a large mixing bowl slightly beat eggs. Stir in sugar and vanilla and whisk. Very slowly whisk in hot milk. Pour over bread in baking dish. Sprinkle with nutmeg and cinnamon. Place baking dish in the center of a pan of hot water as high as the baking dish. Bake for 40 minutes or until knife comes our clean.
Notes from Paula’s Test Kitchen: Recipe works best with whole milk, preventing custard from being watery. Serve warm or cold
May 19, 2010
Chicken caprese wrap
By Myrecipes.com
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.
May 18, 2010
Chicken Noodle casserole
By Pauladeen.com
Ingredients
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.
Cook time 45 minutes
Level Easy
Serves 6
Ingredients
2 cups cooked, shredded chicken
4 cups egg noodles, cooked and drained (approximately 2 cups uncooked)
1/2 cup sour cream
1 cup milk
3 cups cheddar cheese, grated
2 tablespoons butter
1 tablespoon all purpose flour
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
Directions
Preheat oven to 350 degrees. Grease 9 x13 inch baking dish.
In a large, tall-sided saucepan, melt the butter over medium heat. Add the onion, sauté until near translucent. Stirring frequently, add garlic and red pepper flakes, cook for two minutes more. Stir in the flour and cook until the flour is absorbed. Slowly add the milk and 2 cups of cheese. Reserve 1 cup of cheese for casserole topping. Once the cheese is melted add salt and pepper to taste. Combine chicken, sour cream and noodles into cheese mixture. Stir until the noodles are coated with mixture.
Pour mixture into a prepared baking dish. Top with remaining cheese. Bake the casserole for 30 minutes, or until cheese is melted and sauce is bubbling.
Remove from oven and let cool slightly before serving.
Cook time 45 minutes
Level Easy
Serves 6
Chicken pot pie
By: Q99fm.com
Original Recipe (Morgan Julian-Terrianne Julian’s daughter)
1 Frozen pie crust (bottom-deep dish size) I use Pillsbury crust for top and
1 Refrigerated pie crust (top) and bottom with my pie plate
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
½ Teaspoon Black Pepper
½ Teaspoon Thyme
1 Can Veg-All (drained) I use a bag of frozen veggies thawed
1 Pack Pre-Cooked Chicken (Bite Sized)
Preheat 375. Mix cream of celery, cream of potato, black pepper, thyme, veg-all, and chicken. Pour mixture into the bottom of the pie crust. Lay top pie crust on top, then tuck it under the rim of the bottom. Use the back end of the butter knife to smash crusts together to prevent from coming apart on the ends. Slit the top of the crust for air venting.
Bake 40 minutes and enjoy!
submitted by: Lordean Bade of Roanoke
Original Recipe (Morgan Julian-Terrianne Julian’s daughter)
1 Frozen pie crust (bottom-deep dish size) I use Pillsbury crust for top and
1 Refrigerated pie crust (top) and bottom with my pie plate
1 Can Cream of Celery Soup
1 Can Cream of Potato Soup
½ Teaspoon Black Pepper
½ Teaspoon Thyme
1 Can Veg-All (drained) I use a bag of frozen veggies thawed
1 Pack Pre-Cooked Chicken (Bite Sized)
Preheat 375. Mix cream of celery, cream of potato, black pepper, thyme, veg-all, and chicken. Pour mixture into the bottom of the pie crust. Lay top pie crust on top, then tuck it under the rim of the bottom. Use the back end of the butter knife to smash crusts together to prevent from coming apart on the ends. Slit the top of the crust for air venting.
Bake 40 minutes and enjoy!
submitted by: Lordean Bade of Roanoke
May 16, 2010
Triple Berry Pie
By Pillsbury.com
1 package Pillsbury® refrigerated pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar
DIRECTIONS
1. Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
2. In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3. Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
1 package Pillsbury® refrigerated pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar
DIRECTIONS
1. Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
2. In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
3. Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
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