Hot Chicken Parmesan Dip

Have dip/Will travel

This is a very tasty dip from my friend, Debbi Love. She brings it to church gatherings and it's always a hit. Everyone wants the recipe too. Once it's baked it will travel well to any event. It is very light in color so use a colorful baking dish.

Ingredients & Preparation

You will need
1 cup sour cream 10 oz can chicken, drained 8 oz whipped cream cheese 1 medium onion, chopped 1 cup parmesan cheese, grated 1/2tsp garlic powder 1/2tsp salt free herb seasoning Serves:  10 Preparation Time:  10 Minutes Cooking Time:  15 to 30 Minutes Oven Temperature:  350

Step 1: Prepare onion and chicken

Place the chicken and onion in a food processor and pulse until onion is minced and chicken is ground up.

Step 2: Combine remaining ingredients

Combine the chicken and onion mixture with the sour cream, whipped cream cheese and parmesan cheese and seasonings. Pour mixture into an 8 X 8 baking dish or pie plate. Bake for 25 to 30 minutes until bubbly and a little brown on top.

Serve warm with thin crackers or pita chips. 

The amount of onion may be reduced and a regular brick of cream cheese may be used. Let the cream cheese soften before mix with the chicken mixture

Okra, Tomatoes and Corn (Maque Choux)

Summer is the time for fresh vegetables

I love summer and the bounty of fresh vegetables that comes with it. I remember eating bushels of corn, peas and okra and baskets of ripe, red, luscious sliced tomatoes from my Dad's garden. We often combine the vegetables in a skillet for a colorful treat such as this recipe. I had to recreate it in order to get the measurements down. (I managed to get a good picture too!)
I have not mastered the art of vegetable gardening in the ground in Florida. I used to have a great veggie garden when I lived in northern Kentucky.  Now I grow most everything I need on my Tower Gardens.  Picking your dinner from the garden just before you cook it is an amazing way to live. If you do not have the space, time and motivation you should try Tower Gardens.  There is a link to my website on this blog.  Enjoy!  

Since writing the above, I have discovered "Tower Gardens" hydroponic/areoponic growing systems.  I now have three tower gardens growing very successfully.  Not watering, no stooping, no weeding, minimal pests control all contribute to my love of growing my own fresh, organic vegetables.  There is a link to read more about Tower Gardens under "Links."  The towers will soon be known as Tower Gardens by Juice Plus. 

To the left is a picture of my tomatoes on the tower garden in January 2012

Ingredients & Preparation

You will need
3 cups okra, sliced 3 large Roma tomatoes, chopped 2 medium ears corn, kernels cut from cob 1 small onion, chopped 1/2 large green pepper, chopped 2tbsp grape seed oil 1tbsp tomato paste 1tsp salt 1/2tsp pepper Serves:  8 Preparation Time:  15 Minutes Cooking Time:  20 Minutes

Step 1: Prepare the vegetables

Slice the okra, chop the tomatoes, chop the green peppers and onions and cut the corn from the cob. When the vegetables are ready add the oil to a non-stick skillet and heat over medium heat. Saute the onions and peppers until slightly tender but not done. Add the okra to the onions and peppers and continue cooking until okra is crisp tender. Add the tomatoes and corn, salt and pepper. Saute for another five minutes then add the tomato paste. If needed, add a tablespoon or two or chicken broth or water and combine well.

Under cook the corn a little as it will continue to cook after you remove it from the heat. The corn is better if it still has a little crunch.

Baked Beans for a Crowd

A Picnic Favorite

Everyone loves a picnic! In the USA guests generally expect picnic fare to include traditional picnic foods such as baked beans. It is rare to find "from scratch" baked beans any longer but enhanced pork and beans are a great substitute.

I began making baked beans for picnics many years ago and this recipe has been a crowd pleaser. I believe it's the sweetness everyone seems to like. The bacon gives it a slightly smoky flavor and the Tabasco adds a little spice.

I have a great recipe for "from scratch" baked beans that I shall share soon. Meantime enjoy this version with your family and friends.

Ingredients & Preparation

You will need
3 28 oz cans pork and beans 1/2 lbs bacon, chopped and fried crispy 1 cup brown sugar, packed 1 cup Masterpiece barbecue sauce 1 tbsp Worcestershire sauce 2tsp prepared mustard 1 1/2tsp Tabasco sauce 1 large onion, chopped Serves:  12 Preparation Time:  20 Minutes Cooking Time:  1 Hour Oven Temperature: 375

Step 1: Fry the bacon, cook the onions

Cut the bacon into 1/2" pieces and cook over low heat until crispy. Drain on a paper towel and set aside. Drain all but 2 or 3 tablespoons of the bacon drippings. Sauté the chopped onion in the drippings until opaque. Remove onion from the bacon drippings.

Step 2: Mix ingredients and bake

In a large bowl mix the beans and all other ingredients. Pour into a disposable aluminum baking pan and bake for 45 minutes to 1 hour or until bubbly and slightly browned on top.

There are many brands of pork and beans and I have tried many of them. I prefer Bush's Original pork and beans. Add more Tabasco if you like a little heat.

Baked Brie with Canberries and Pecans

Colorful and delicious!

I began making this appetizer during the Christmas holiday season one year. I loved it and so did everyone else. I served it before a dinner party once and no one was hungry when dinner was served. The brie had become the meal.

Although I now serve it year round it is a colorful and festive dish for the holidays.

Ingredients & Preparation

You will need
1 large round of soft, ripe brie 1 cup dried cranberries 1 cup pecans, chopped 2tbsp butter, melted nut thins or good quality crackers apple and pear slices dipped in lemon juice Serves: 8 Preparation Time:  15 Minutes Cooking Time:  15 to 25 Minutes Oven Temperature:  350

Step 1: Prepare the Pecans and Cranberries

Chop the pecans into small pieces. Melt the butter in a medium frying pan. Add the pecans and toast over medium heat until nuts are warmed through. Add cranberries and heat until warm. Be careful not to burn the pecans. Set aside.

Step 2: Bake the Brie

Place brie on a baking dish that can be used for serving. I use a decorative glass pie dish. Bake the brie for 15 to 25 minutes depending on the size of the brie. Cheese should be soft but not runny.

Remove from oven and top with warm pecans and cranberries. Serve with nut thins cracker or a good quality cracker and fruit slices.

This brie can also be made with puff pastry. To serve in pastry, cut out some of the rind from the top of the brie making a shallow well. Place the uncooked cranberries and nuts in the well and wrap with pastry. Bake until pastry is browned.

Sweet Potato Casserole

Many variations - I like this one!

There are scores of recipes for sweet potato casserole recipes. It's an ever present side dish for American Thanksgiving celebrations. Some recipes call for orange juice and others for more sugar and no cinnamon and still others top it off with marshmallows. I like this one from Estelle Pace. It's simple, with no exotic flavors and can be served any time of the year. What do you prefer!

Ingredients & Preparation

You will need
3 cups cooked sweet potatoes, mashed 1/2 cup sugar 2 large eggs, slightly beaten 1tsp vanilla 1tsp cinnamon 1 stick butter 1/3 cup milk 1 cup light brown sugar 1/3 cup flour 1 cup pecans, chopped 1/3 cup butter, softened	Serves: 12 Preparation Time: 20 Minutes Cooking Time: 25 to 35 Minutes Oven Temperature: 350

Step 1: Mix ingredients

Combine sweet potatoes with the 1/2 cup sugar, eggs, vanilla, cinnamon, melted butter and milk. Pour into a greased oblong casserole dish.

Step 2: Make the topping

Combine the softened butter, flour, nuts and brown sugar until crumbly. Sprinkle topping over the casserole and bake for 25 to 35 minutes.

Canned sweet potatoes are fine for this casserole. Pecans may be left whole if you prefer to decorate the top.

Creamed Zellwood Corn

"Creamed" Zellwood corn...is anything better?!

This method of "creaming" corn is a family favorite. The task always belonged to my Aunt Bertha until she could no longer stand at the kitchen sink or hold a knife steady. She was 96 when she passed away and we all still miss her "fried" corn as we called it back then. I assume it was called fried corn because it was prepared in a cast iron skillet.

If you have never heard of, or tried Zellwood corn you simply haven't lived a full and satisfying life. Yes, it's that good. It is Silver Queen corn but the soil in Zellwood, Florida, where it is grown, is what makes the corn so good. The Zellwood Corn Festival is held toward the end of May each year. Zellwood is wide spot in the road just northwest of Orlando. Come see us some time!

Step 1: Shuck the Corn

Remove the husks from the cobs and clean off as much silk as possible. Rinse the corn and set aside.

You Will Need...

• 12 Ears of fresh "Silver Queen" or "Candy Cane" corn preferably from Zellwood FL
• A very sharp knife
• A very wide and deep bowl
• A large frying pan or dutch oven
• One stick butter, salt, pepper
• An apron is strongly recommended

Step 2: Cut the Corn

Cut just the tops of the corn kernels from the cob into the bowl, leaving about half the kernel. (To keep clean up to a minimum place the bowl in the kitchen sink.) Using the dull side of the knife, scrape the remaining kernels from the cob creating the "cream" from the corn.

Note: A commercial corn scraper may be purchased in most discount stores and makes the job of scraping the cob a little quicker. I prefer the texture of the corn when a knife is used but the taste of the finished dish is not vastly different.

Step 3: Cook the Corn

Melt the stick of butter in the frying pan or dutch oven. Once melted, add the corn to the pan and heat on low. Add salt and pepper to taste. (Start with 2 teaspoons salt and 1 teaspoon pepper.) Heat the corn for about 10 minutes. Do not over heat or heat too quickly as this can make the corn tough. Taste for seasonings and make adjustments if necessary. Remove from heat and allow corn to rest, covered. The corn will continue to cook through. Enjoy!!

Fresh corn is not available very long in Florida. The harvest is May and June and again in October for one month. Therefore I prepare several dozen ears of corn at one time and freeze for the late summer months, holidays and mid winter. I use quart bags to freeze the corn after it's cooked

Squash Casserole

Tootsie's Squash Casserole = Simple and yummy!

This is a family favorite for the last 50 years! It is a very simple casserole, travels well and is usually requested for a "pot luck." It is a recipe from my former mother-in-law, Tootsie, who was an amazing southern cook. She learned from the best, her mother, "Gran" Griffin. Gran Griffin consistently advised that you "always add as much sugar as you do salt" to any vegetable while it is cooking. This is a common practice in the south that does help green vegetables retain their bright green color. I have found it necessary to eliminate the sugar for health reasons.

My son is now the squash casserole expert and my granddaughter is quickly usurping that role. At 18 years old she is a surprisingly good cook and enjoys her time in the kitchen. She is not afraid to experiment and deviate from recipes. She has created a few good recipes of her own. The tradition continues....

I hope you enjoy this tried and true casserole!

Ingredients & Preparation

You will need
3 cups Yellow Summer Squash - Sliced 1 medium Onion - rough chopped 1 cup Milk 1 large Egg - slightly beaten 2 cups Sharp Cheddar Cheese 1 cup Saltine Crackers - crushed 6tbsp Butter Salt and Pepper to taste

Step 1: Cook the Squash

Combine the sliced squash, chopped onion, salt and pepper in a heavy, covered pot. Add enough water to stew squash, about 2 inches. Cook over medium heat until squash is tender. Drain squash and return to pot.

Step 2: Combine Ingredients

Add butter and cheese to hot squash, cover and allow to melt. Combine milk and slightly beaten egg and add to squash mixture. Add crushed saltines and salt and pepper to taste, mix. Pour into 9 X 13 greased baking dish.

Step 3: Bake the Squash Casserole

Bake the casserole in 350 degree oven until slightly browned on top. Remove from oven and allow to set for about 10 minutes before serving.

Serves:  8
Preparation Time:  20 Minutes
Cooking Time:  45 Minutes
Oven Temp:  350 Degrees