Recipes

Sweet Rice

Ingredients

2 cups white rice

2 tbls butter

1 tsp salt

8 cups water

 

2 cups milk

1 stick butter

3 cups sugar

Put first four ingredients in a a large heavy pot and bring to a boil.  Reduce heat to low, cover and let simmer for 15-20 minutes until most of the water is absorbed.

Add the last 3 ingredients and continue to simmer with the lid slightly ajar to prevent boiling over.  Stir frequently to prevent sticking until the rice thickens to your preference.  Serve and enjoy.

Corn Casserole

 

Ingredients

1 can whole kernel corn (drained)

1 can cream style corn

1 box Jiffy cornbread mix

1/2 stick butter (1/4 cup) melted

3-4 oz cream cheese (softened)

1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Butter 2 qt casserole dish and set aside.  Combine butter and cream cheese, stir until smooth, add in corns, Jiffy mix and cheese, stir until combined.  Pour into casserole dish and bake for 40-45 min.  Remove from oven and allow to set for 10 min, then serve.

Easy Pull-Apart Garlic Bread

Ingredients

1 can jumbo biscuits

1 stick butter

1 tsp minced garlic

1 tsp garlic salt

1/2 tsp Italian seasoning

1/2 tsp parsley flakes

1/4 cup shredded Parmesan cheese

Preheat oven to 350 degrees and grease the bottom of a biscuit pan (7″ x 11″) with a little butter.  Cut each biscuit into 4 pieces and set aside.  Melt butter and mix in the rest of the ingredients.  Add biscuit pieces and stir, making sure all pieces are covered with the butter mixture.  Pour into pan and spread pieces out so they can cook evenly.  Bake until they are browned nicely on top, approximately 10-15 minutes.

Strawberry Pineapple Trifle

Ingredients

1 quart fresh strawberries, capped and washed

1/2 cup sugar

8 oz can crushed pineapple in juice

1 pkg yellow butter cake mix (prepared according to box)

8 oz cream cheese, softened

1/3 cup sugar

1 can sweetened condensed milk

8 oz frozen whipped topping, thawed

Set aside 3 strawberries, chop up the rest of the strawberries, stir in the 1/2 cup sugar and allow to set for several hours or overnight in the refrigerator.  Prepare and cook cake mix following directions on the box.  Allow to cool completely and cut half the cake into small squares.  In a large mixing bowl, combine cream cheese and 1/3 cup sugar stirring until smooth, add in condensed milk and 3 tbls of the juice from the can of pineapple.  Fold in most of the whipped topping reserving 2-3 tbls for the top if desired.

In a large trifle bowl, place 2-3 spoons of the creamy mixture in the bottom and place a layer of the cake squares with the cut side up to allow the juices to soak in to the cake, top with half of the strawberries and juice.  Set aside 1 tsp of the pineapple for topping, then place half of the pineapple and juice over the cake layer.  Spoon half the creamy mixture over the top spreading to the edge.  Repeat with cake, strawberries, and pineapple layers.  Top with the rest of the creamy mixture and then spoon reserved whipped topping in the middle and place a whole strawberry in the center.  Chop up the other 2 strawberries and sprinkle over the top, repeat with reserved pineapple.  Cover and refrigerate for several hours or overnight.

Home Fries and Sausage Scramble

Ingredients

2 large baked potatoes, cold

1/2 lb sausage

12 eggs

2-4 tbls oil

salt

pepper

4 oz cheese (optional)

Place sausage in large skillet, scramble until cooked through. While sausage is cooking, peel and cut potatoes into 1/2” chunks. Remove sausage from pan and set aside. Leave sausage grease in pan for flavor, add oil and potatoes, salt and pepper to taste. Cover and cook on medium, stirring occasionally until the potatoes are soft and somewhat crispy.

Break eggs into a bowl, salt and pepper to taste, beat with fork to scramble. Push potatoes to one side of the pan and pour in eggs, stir until eggs are cooked through. Add sausage back in mixing into eggs and potatoes. It is ready to serve if you are not using cheese. If you are, add your favorite cheese and cover, allow to melt and serve hot.  (I would probably use Velvetta or shredded cheddar.)

Juicy Baked Chicken

Ingredients

4 cups warm water

1/4 cup kosher salt

2-3 lbs chicken pieces

2-3 tbls olive oil

salt

pepper

garlic powder

seasoning salt

Mix water and kosher salt in a large bowl, stirring until salt is dissolved. Pierce chicken pieces with fork to allow brine to get into the meat. Place chicken in brine and soak for at least 15 minutes or place in refrigerator for up to 6 hours.

Preheat 0ven to 350 degrees.

Remove chicken from brine and pat dry, place chicken pieces on large baking pan and rub with olive oil. Sprinkle seasonings on chicken to taste, turn over and repeat with seasonings. The chicken will cook best if it is not touching.

Place in oven for 40 minutes, turn chicken over and turn oven up to 450 degrees and cook for 2o more minutes. Remove from oven, allow to rest for 10 minutes, then enjoy.