Perfect for any family or holiday meal, these dinner rolls are soft and tender. Their golden color comes from butternut squash. Don’t worry, no peeling or cooking squash in this recipe. The shortcut is baby food! Make sure you buy … Continue reading
These spicy crackers go great with adult beverages. Be careful, they are habit forming! Firecrackers– makes 10 ½ cups 1 tablespoon Mexican hot chili powder 2 tablespoons red chili flakes ½ cup canola oil 1 ounce envelope ranch salad dressing … Continue reading
Apple, Cranberry, Feta and Toasted Pecan Salad with Apple Cider Vinaigrette 5 ounces baby spring mix Apple Cider Vinaigrette (recipe below) 1 gala apple, thinly sliced ½ cup dried cranberries ½ cup crumbled feta cheese 1/3 cup pecan pieces, toasted … Continue reading
Doc and I love Mexican food. Chips and salsa are our favorite. You won’t believe how easy salsa is to make! Salsa 28 ounce can whole tomatoes with juice 7 ounce can pickled jalapeño nacho slices, drained and juice reserved … Continue reading
This recipe for Piggy Chicken comes from one of my friends, Susan Higginbotham. She is a fabulous cook and I am delighted she shared this recipe!
This recipe makes it’s own gravy. Serve with plenty of rice or noodles
2.5 ounce jar dried beef, rinsed, dried, and chopped
4 chicken breasts, halved and skin removed
8 slices bacon
10 ½ ounce can cream of mushroom soup
1 cup sour cream
1 to 1 ½ cups sliced fresh mushrooms
Preheat oven to 300ºF. Line 9″x 13″ baking dish with chopped dried beef. Pound chicken breast halves between plastic wrap or waxed paper until ¼ inch to ½ inch thick. Wrap each piece of chicken with 2 slices of uncooked bacon. If desired, fasten bacon to chicken with toothpicks.
Place bacon wrapped chicken on top of chopped beef in baking dish. Mix soup, sour cream and mushrooms together and pour over chicken. Cover tightly with foil. Bake 3 hours. Uncover the last 45 minutes of baking time.
Serve with rice or noodles. Enjoy!
Published in The News and Neighbor on October 19, 2016
Before Trick or Treating try this peanut butter S’mores ball shaped and decorated like a skull! For other holiday celebrations shape the ball into a pumpkin, Christmas star, Easter egg, football or baseball. The possibilities are endless. Enjoy! Mary Duke … Continue reading
Polynesian crunchy coleslaw gets its crunchiness from toasted ramen noodles and almonds. The pineapple and edamame add another layer of flavor. Honey in the vinaigrette balances the smokiness of the sesame oil, the sharpness of the rice vinegar and the … Continue reading
Fried Green Tomatoes are about as Southern as you can get. They are crispy, tart and slightly firm. My mother used to slice them paper thin and bread them with cornmeal and a sprinkle of salt. I like mine thicker … Continue reading
This is a New Orleans style remoulade. It is the perfect accompaniment for fried green tomatoes, fried crab cakes, fried pickles, fried okra and fried fish. I think there is a theme here; remoulade is great on almost anything fried! … Continue reading