Di’s Good Old Fashioned Southern Style Green Beans M

Di's Southern Green Beans

I love cooking southern green beans. They are so flavorful nothing in this world can compare. Add a huge ham bone cook them for hours and then add potatoes and onion. Serve with a big ole chunk of cornbread and you have a meal you won’t soon forget!

Di's Good Old Fashioned Southern Style Green Beans
 
I love cooking southern green beans. They are so flavorful nothing in this world can compare. Add a huge ham bone cook them for hours and then add potatoes and onion. Serve with a big ole chunk of cornbread and you have a meal you won't soon forget!
Author:
Recipe type: Side dish, Main dish
Ingredients
  • Fresh green beans
  • Ham bone
  • small chopped onion
  • 2 large potatoes
Instructions
  1. Add green beans and ham bone to a dutch oven or large heavy pot. Add enough water to cover. Heat until boiling turn down heat to a simmer cover and Simmer for at least 3 hours or until very tender adding water if needed Add chopped onion. Peel and chop potatoes add to pot cook until potatoes are tender, Serve with cornbread

 

Di’s Homemade Deep Dish Garlic Bread PizzaM

Di's Homemade Deep Dish Garlic Bread Pizza

This is so good! A toss up between a deep dish pizza and garlic bread, Homemade crust, pizza sauce and garlic butter kicks this pizza over the top!

Di's Homemade Deep Dish Garlic Bread Pizza
 
This is so good! A toss up between a deep dish pizza and garlic bread, Homemade crust, pizza sauce and garlic butter kicks this pizza over the top!
Author:
Recipe type: Main Dish
Ingredients
  • Pizza dough
  • 2 cups warm water
  • 4½ teaspoons active dry yeast or 2 pkg yeast
  • 2 tablespoons sugar
  • 4 teaspoons salt
  • 4 tablespoons olive oil
  • 6 cups bread flour You may need more depending on humidity
  • Garlic Butter
  • 2 sticks unsalted butter, slightly softened
  • 4 cloves garlic, coarsely chopped
  • Place in a food processor or beat with a mixer until smooth. Put in the fridge until ready to use.
  • Pizza Sauce
  • 1 (6 ounce) can tomato paste
  • 1½ cups water
  • ⅓ cup extra virgin olive oil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons of Parmesan cheese
  • ½ tablespoon dried oregano
  • ½ tablespoon dried basil
  • ½ teaspoon dried rosemary, crushed
Instructions
  1. For the pizza dough--In a large mixing bowl,( I use a Kitchen Aid Mixer but you can do it by hand if you like but will take some work) stir yeast and sugar into warm water. Let it sit for 5-10 minutes or until bubbles form and mixture starts to foam. (If mixture does not start to bubble or foam your yeast is bad) Pour in salt, oil and half the flour and mix. Once the flour is incorporated, start adding a little more flour a cup at a time until you get the pizza dough to the consistency of slightly tacky, but if you touch it it doesn't stick to your hands. Knead the dough for 5 minutes. The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.
  2. Garlic butter- Place all ingredients into a food processor or beat with a mixer until smooth. Put in the fridge until ready to use.
  3. Pizza Sauce- Add all ingredients to a medium bowl. Heat in a small saucepan until hot set-aside.
  4. Once the dough has doubled in size punch down and divide in half. Spread a layer of garlic butter in the bottom of 2 13x9 inch pans Place ½ of the dough in each pan pressing the dough down to cover the entire bottom its ok if the butter rises up the side some. Let the pizzas rest and rise for about 30 minutes. Top with the pizza sauce and your choice of toppings and cheese. Bake in a 425 degree oven until crust is brown.

 

Homemade Corn Dogs M

homemade mini corn dogs

I like to cut my hot dogs in 1/2 so I don’t have to use skewers and they fit in my pan I use to deep fry.

Homemade Corn Dogs
 
I like to cut my hot dogs in ½ so I don't have to use skewers and they fit in my pan I use to deep fry.
Author:
Recipe type: main dish
Ingredients
  • 1 cup yellow cornmeal
  • 1 cup flour
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • ¼ cup sugar
  • 4 tsp. baking powder
  • 1 egg
  • 1 cup milk
  • 2 packages hot dogs (roll them in flour to make sure they are dry and batter will stick to them)
  • Vegetable oil for frying
  • wooden skewers
Instructions
  1. In a large bowl, combine the cornmeal, flour, salt, pepper, sugar, and baking powder. Stir in the egg and milk. Pressing out the lumps. The batter will be thick. Preheat the oil in a deep-fryer or large pot to 375 degrees.
  2. Pour batter into a tall glass, put skewers into the hotdogs, and dip them in the batter until well coated.
  3. Fry the dogs (2 – 3 at a time) until they are medium brown (about 3 – 4 minutes each). Remove from the oil with tongs. Drain on paper towel

 

Homemade Breadsticks M

breadsticks

I made these the other night and served them with my Chicken Gnocchi Soup. I forgot to take a picture of them when they came out of the oven to post with the recipe. Well, long story short I baked a dozen and only had this one left. lol

Homemade Breadsticks
 
Author:
Recipe type: bread, yeast bread
Serves: 12 bread sticks
Ingredients
  • 1 cup + 2 Tbsp warm water (110 - 115 degrees)
  • 1¼ tsp active dry yeast
  • 2 Tbsp granulated sugar
  • 3 - 3¼ cups bread flour
  • 1¾ tsp salt
  • 3 Tbsp vegetable oil
  • butter
  • ½ tsp salt
  • ¼ tsp garlic powder
Instructions
  1. Whisk together warm water, yeast and sugar until yeast has dissolved in a small bowl. Allow to rest 10 minutes it should be nice and bubbly. In a large mixer bowl with the dough hook attachment or you can hand mix if you like Add in 1½ cups flour, 1¾ tsp salt and vegetable oil, blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1½ cups flour and knead mixture on low speed, adding up to ¼ cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1½ hours.
  2. Punch risen dough down, divide into 12 equal portions keep them covered with plastic wrap as you work. Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
  3. Bake in preheated oven 11 - 13 minutes until golden Meanwhile, in a small bowl whisk together ½ tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm

 

Chicken Fried Chicken with Spinach Cream Gravy M

chicken fried chicken with spinach creamed gravy

This is so good even my picky eaters who do not like spinach loved it. Try it today!

Chicken Fried Chicken with Spinach Cream Gravy
 
Author:
Recipe type: Main Dish, Chicken
Serves: serves 4
Ingredients
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 boneless, skinless chicken breasts (about 8
  • ounces each), cut and pounded into 4 cutlets
  • 1 cup heavy cream or you can use buttermilk if you like
  • 1 large egg (beaten)
  • 2 cups all­purpose flour
  • vegetable shortening or peanut oil, for frying
  • For the Cream Gravy:
  • 2 tablespoons leftover oil from frying the chicken
  • 2 tablespoons all­purpose flour
  • 1 cup whole milk
  • ¾ cup heavy cream
  • 2 chicken bouillon cubes
  • 1 cup chopped fresh spinach
  • Kosher salt and freshly ground black pepper
Instructions
  1. Mix together the black pepper, garlic powder, paprika and salt in a small bowl. Set aside.
  2. One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper­lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately ¼ inch
  3. thick.Sprinkle seasoning mixture over the chicken.
  4. Whisk the Heavy cream or if using buttermilk and beaten egg in a large bowl. Add the chicken and turn to coat.
  5. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour making sure the chicken is thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
  6. Pour oil to a depth of ½ inch in a 12-inch skillet. Heat to 360°. Fry chicken, in batches, 10 minutes turning until each side is golden brown and cooked thoroughly. adding oil as needed.
  7. Transfer the chicken to a paper towel–lined plate to drain
  8. For the Gravy: Add the flour to the 2 tbsp oil and cook, stirring constantly,for about 1 minute. Add the milk in a thin stream,whisking constantly. Add the cream, whisking, and bring to a simmer, whisking constantly.Add remaining ingredients whisking until thickened, about 3 minutes. Season to taste with salt and plenty of pepper.

 

Chicken Gnocchi Soup M

Chicken Gnocchi Soup

Chicken Gnocchi Soup
 
My kids are not big soup eaters but they love this creamy down to earth soup. ( and mom gets to sneak in healthy vegetables which is always a plus) It goes great with homemade bread sticks
Author:
Recipe type: Soup
Serves: 8 servings
Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup finely diced onion
  • ½ cup finely diced celery
  • 1 cup finely diced carrots
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 4 cups (1 quart) half-and-half you can use undiluted evaporated milk if you do not have half-and-half or whole milk (the soup will be thinner)
  • 2 (14-ounce) cans chicken broth
  • Salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon ground nutmeg
  • 1 cup coarsely chopped fresh spinach leaves
  • 1 cup diced cooked chicken breast
  • 1 (16-ounce/500g) package ready-to-use gnocchi
Instructions
  1. Melt the butter into the oil in a large saucepan over medium heat.
  2. Add the onion, celery, carrots and garlic and cook, stirring occasionally until the onion becomes translucent.
  3. Whisk in the flour and cook for about 1 minute.
  4. Whisk in the half-and-half and chicken broth.
  5. Simmer for about 5 minutes
  6. Stir in ½ teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi.
  7. Simmer for about 5-7 minutes. Serve!

 

Peach Bread Pudding M

Peach Bread Pudding

Peach Bread Pudding
 
Peach Bread Pudding is one of the most comforting food on the planet and this recipe is so good. Every time I make it there are never any leftovers.
Author:
Recipe type: Dessert
Ingredients
  • 4 cups Torn French bread
  • 1 Can Sweetened Condensed Milk
  • 3 Eggs
  • 2 to 2-1/2 Cans Diced Canned Peaches, juice reserved
  • ½ cup Peach Juice
  • 1¼ Cup Hot water
  • 4 Tbs butter melted
  • 1 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1 Lg box cook and serve vanilla pudding for topping
  • Caramel ice cream topping for sauce
Instructions
  1. In a large bowl combine sweetened condensed milk and eggs, blend well. add diced peaches, peach juice, hot water , butter, cinnamon and vanilla. Stir in, moistening completely.
  2. Put in baking dish and bake at 350 for 1 hour and 10 min or until knife inserted comes out clean.
  3. Sauce- prepare pudding using 3-1/4 cups cold milk instead of the 3 the box calls for, this will make it thinner. While hot pour on individual pieces as you serve them and drizzle with caramel ice cream topping.

Cream Cheese Chocolate Fudge M

Cream Cheese Chocolate Fudge

6 ounces unsweetened chocolate

6 ounces cream cheese, softened to room temperature

2 tsp evaporated milk or cream

4 cups powdered sugar

2 tsp vanilla extract

1.5 cups chopped nuts (optional)

Preparation:

1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Chop the chocolate into even pieces with a large knife. Place the chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

3. Place the softened cream cheese and the evaporated milk in the bowl of a large stand mixer and beat with the paddle attachment until smooth. (Alternately, a hand mixer can be used.)

4. Stop the mixer, add the melted chocolate, and beat until well-mixed. Stop the mixer again and add the powdered sugar and vanilla extract, and mix until the fudge is smooth and well-combined. Stir in the nuts by hand, if you’re using them.

5. Pour the fudge into the prepared pan and spread it in an even layer. Let it set at room temperature for 2-3 hours, or in the refrigerator for 1 hour.

www.freebies4friends.com 

 

Brined Herb Roasted Turkey Recipe M

Brined Herb Roasted Turkey Recipe

Brined Herb Roasted Turkey Recipe

Brined, Herb Roasted Turkey
 
Brining a turkey is easy and makes a wonderful moist turkey each and everytime.
Author:
Recipe type: Turkey Holidays
Ingredients
  • Brine:
  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 1 (10 to 12-pound) turkey
  • 1 large orange, cut into ⅛ths
  • 4 tablespoons unsalted butter at room temperature
  • Salt and pepper
  • 1 large yellow onion, cut into ⅛ths
  • 1 stalk celery, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • ½ bunch sage
  • 3 or 4 sprigs parsley
  • 1½ to 2 cups chicken or turkey stock, for basting
  • Turkey Broth:
  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
  • 3 cups water
  • Gravy:
  • 4 cups turkey broth
  • 1 cup dry white wine
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
Instructions
  1. For the Brine:
  2. Directions
  3. To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a nonreactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, food grade plastic storage bag). Add the oranges, lemons, thyme, and rosemary. Note: if you have a big turkey and need more brine than this, use ½ cup salt and ½ cup brown sugar for every gallon of water.
  4. Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
  5. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
  6. Preheat the oven to 325 degrees F.
  7. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels both inside and out. Place turkey, breast side up, in a large, heavy roasting pan. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley. Loosely tie the drumsticks together with kitchen string. Roast the turkey, uncovered, breast side down for 1 hour.
  8. Remove from the oven, turn, and baste with ½ cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2¾ to 3 hours total cooking time. Baste the turkey once every hour with ½ to ¾ cup chicken or turkey stock.
  9. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
  10. For the turkey broth
  11. Heat the oil in a large heavy saucepan over medium-high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside.
  12. For the pan gravy:
  13. Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat.
  14. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes.
  15. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

 

Mountain Dew Jelly M

Mountain Dew Jelly

 

mpountin dew jELLY

Mountain Dew Jelly
 
This recipe will yield 3 pint jars of jelly Please note any kind of soda will work in place of the Mountain Dew
Author:
Ingredients
  • 3½ cups of Mountain Dew ( or any soda will work)
  • 2 tbsp lemon juice
  • 4½ cups of sugar
  • 1 box regular pectin
  • 1 pat of butter
Instructions
  1. Measure your sugar in a bowl and set aside. Mix your pectin with ¼ cup of the sugar that you have measured out. (Don't use extra sugar to mix with the pectin).
  2. Combine mountain dew and lemon juice in a 6 to 8 quart stainless steele pot. Bring to a boil and boil gently for 3 minutes. Let cool slightly.
  3. Add pat of butter and the pectin/sugar mixture to the pot and bring back to a boil that can't be stirred down.
  4. Add your sugar all at once. Return to a boil that can't be stirred down and boil for exactly one minute.
  5. Remove from heat and skim foam if needed.
  6. Ladle jelly into hot, sterilized jars leaving ¼ inch head space.
  7. Wipe the rims of the jars with a clean paper towel dipped in vinegar to ensure a good seal.
  8. Put on lids and rings. Tighten down finger tight.
  9. Place in boiling water bath and process for 10 minutes. Remove ring and let sit for 5 more minutes.
  10. Let cool for 24 hours.