Easy Spicy Southern Chicken Spaghetti

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1 lb pasta – cooked
1 lb chicken tenders
2 TBS butter
12-16 oz Velveeta (plus extra if you want to add more when you reheat it – see above notes – or if you like a wetter dish use the full 16oz.  Go less for a mac-n-cheese texture – more for an Alfredo kinda thing.)
1 cup milk
1 10 oz can Rotel (tomatoes & chilies)
1 10 oz can cream of chicken soup (or cream of mushroom or cream of celery)
1/2 tsp cumin
2 TBS sriracha or other hot sauce
1 cup Panko or other bread crumbs
1 cup grated cheese (I used a cheddar & mozzarella mix)
S&P to taste
Parsley and/or crushed red pepper as garnish

How to make it :





Cook & drain the pasta.
Spray a grill or frying pan with cooking spray & cook the chicken tenders & then cut them up.
Melt the butter in a deep stock pot sprayed with cooking spray, too.  The cooking spray seemed to make the inevitable browned/burned bits of cheese easier to clean off later.  Add the Velveeta, Rotel, soup, milk, hot sauce & cumin & melt it all together over med-high heat.  Add the chicken.  Toss it with the pasta.  I added about 1 TBS of black pepper here.  You add S&P to taste.
Spray a casserole dish with cooking spray & put the chicken spaghetti in it.  Top with grated cheese & bread crumbs.
Cook at 350 for about 30 minutes or until the cheese is bubbling & the bread crumbs brown a bit.
Garnish with parsley or crushed red pepper or more hot sauce.  Eat it up & promise to join a gym after the new year. Melt some more Velveeta in a pan with a bit of milk.  Reheat the leftover chicken spaghetti & toss it with the additional melted cheese.  Shove it your face.  Have some Fireball whiskey, too.

Mashed Potatoes in a Crock Pot – life changing

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5 lbs sierra gold potatoes or red potatoes, diced with peel
1 cup water
1 cup butter, cut into chunks
1 tablespoon salt, plus
¾ teaspoon ground black pepper
1 1/3 cups milk, warmed

How to make it :




Place the potatoes, water, and butter into a slow cooker.
Season with salt and pepper.
Cover, and cook on High for 4 hours.
Do not remove the excess water from slow cooker. This adds to the creamy texture.
Mash potatoes with a masher or electric beater, adding the desired amount of warm milk to achieve a creamy consistency.
Keep warm on low until serving.
Potatoes keep consistency for a couple of hours after mashing. Just keep the lid on the slow cooker and serve directly from there.

Kentucky Biscuits

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2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tablespoons sugar
dash of salt
1/2 cup butter
3/4 cup buttermilk Don’t have buttermilk? No prob, just add 1 or 2 Tbls of vinegar to milk.


How to make it :




Mix dry ingredients.
Cut in butter, add milk and knead into soft dough. Do not over knead!
Pat into a ungreased 6×6 pan. I use a pie pan myself so you can use whatever.
Cut into serving size portions before you cook.
Bake at 400? for 15 to 20 minutes or until done and golden brown.

Cracker Barrel Meatloaf !!!!

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2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard

How to make it :





Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

The Original "Easiest Pineapple Cake"

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2 c all purpose flour 
2 c sugar 
2 eggs 
1 tsp baking soda 
1 tsp vanilla 
pinch salt 
1 - 20 oz can of crushed pineapple ( undrained ) in it's own juice - not syrup 
1 c chopped nuts, optional 
CREAM CHEESE FROSTING
1/2 c butter or 1 stick 
1 - 8 oz cream cheese, softened 
1 tsp vanilla 
1 1/2 c confectioners' sugar 
coconut for garnish - optional 

How to make it :




Preheat oven to 350 degree F.
Mix all of the cake ingredients together in a bowl. 
Pour into a greased 9X13 inch pan and bake at 350 for 35 - 40 minutes (until top is golden brown).
Frosting:
Beat butter, cream cheese and vanilla together until creamy. 
Gradually mix in powdered sugar.
Frost cake with cream cheese frosting while still warm. 
Sprinkle with chopped nuts if desired.

Double Chocolate Coca Cola Cake

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1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablesppons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

How to make it :




In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!