Baked in the South

Ingredients: 1 lb. spagetti 1 jar of your favorite spagetti sauce ( I like prego:) 16 oz. shredded cheese 1/2 cup parmesan cheese 1 lb. chicken breast (pounded thin to 1/4 inch thickness or use cutlets) 1 cup seasoned breadcrumbs ( I like progresso italian) 2 eggs 1/2 cup milk 1 cup vegetable oil 1. Pre-heat oven to 400 degrees. Boil 1lb spagetti according to box, drain and spread in the bottom of a 9x 13 baking dish 2. Heat about a 1/3 inch vegetable oil in bottom of large frying pan until hot, but not smoking. You are only pan frying, so you may need to add more oil halfway through cooking. Just keep an eye on the level and the temperature. 3. Prepare a breading station. Place breadcrumbs in one shallow bowl and whisk together eggs and milk in another shallow bowl. 4. Dip chicken cutlets in egg wash first, then coat completely in breadcrumbs. 5. Place chicken in hot oil and pan-fry until brown on both sides.    6. Frying in batches, transfer cooked chicken to p

  Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoon pumpkin pie spice 1 teaspoon cinnamon ½ teaspoon kosher salt 1 cup unsalted butter, at room temperature 1 cup packed light brown sugar 1 cup granulated sugar 1 cup pure pumpkin puree 1 large egg (at room temperature) 1 teaspoon vanilla extract 1 cup old-fashioned oats 1 cup semi-sweet chocolate chips 1 cup dried cranberries Directions: Preheat oven to 350 degrees. In a bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside. In a large mixer, beat butter, brown sugar and sugar. Add pumpkin, egg, and vanilla extract. Gradually add flour mixture Fold in oats, chocolate chips, and dried cranberries. Using an ice cream scoop, drop cookie dough onto cookie sheet and press to 1/2 inch thickness Bake cookies for about 15-18 minutes Recipe adapted from Two Peas & Their Pod

  Ingredients 3 T. butter 1 cup celery, chopped 1 cup onion, chopped  2 1/2 cups chicken broth black pepper 1 pkg. (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing Directions Saute the celery and onion in the butter in a large skillet over medium heat under onions are soft. Reduce the heat to low and add chicken broth. Add the stuffing and mix lightly, cooking on low for 10-15 more minutes until stuffing is moist.  

  Ingredients 1 lb whole fresh green beans 3 cups chicken broth 2 (10 3/4-ounce) cans cream of mushroom soup 1 (2.8-ounce) can French-fried onions Directions Preheat the oven to 350 degrees Toss the green beans with the mushroom soup and chicken broth. Pour into a greased 9x9 baking dish. Top with onion straws. Bake covered for 30-40 minutes until hot & bubbly.  Remove foil and bake 10-15 more minutes until onion straws are crisp. Recipe adapted from Paula Deen

        Ingredients 1 pound elbow macaroni (cooked & drained) 4 cups milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 5 1/2 cups shredded sharp white Cheddar 4 slices bacon, cut crosswise into thin strips 1 large onion, diced Leaves from 1/4 bunch fresh thyme Directions Preheat oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly to make a rue. Whisk the milk into the butter and flour mixture. Continue to whisk, and cook until the mixture is smooth. Stir in the 4 cups of the cheese and continue to stir to melt the cheese. Season with salt and pepper. Fold in the cooked macaroni and the thyme and fold to coat the macaroni with the cheese mixture. Pour into a 9x13 baking dish and top with the remaining 1 1/2 cups cheese. Bake for 30 minutes, until hot and bubbly. While that bakes, saute the bacon until crispy. Add onion and cook for about 5 minutes to soften the onion.  B

  this is so easy to put together and is always a favorite side dish at Thanksgiving.  I make it in the crockpot to save on space.   Ingredients 1 can whole kernel corn, drained 1 can cream-style corn 1 (8-ounce) package corn muffin mix (I used Jiffy) 1 cup sour cream 1 stick butter, melted 1 cup shredded Cheddar   Directions Stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter in large crockpot. Top with shredded cheese.  Cook on low for 4-5 hours. Recipe adapted from Paula Deen

  Thanksgiving is my all time favorite holiday. We stick with the classics at our house. Below is this year’s menu.    Nothing fancy, just good southern food. a lot of food... Menu Cocktails Stump Lifters Citrus Champagne Punch Hors d'oeuvres Chesapeake Crab & Corn Dip Roasted Shrimp Cocktail Brie En Croute Bourbon Pecans Deviled Eggs Main Course Herb Roasted Turkey Cranberry Sauce Roasted Turkey Gravy Southern Corn Bread Stuffing Classic Herbed Stuffing Loaded Twice Baked Potatoes Green Bean Casserole Mac & Cheese Dessert Apple Pie Pumpkin Pie Cinnamon Spiced Cider   and here are some of my favorite decorating ideas   Happy Thanksgiving Ya'll!

    This recipe makes a TON of cookies.  I rolled two sleeves of dough up in wax paper and put them in the freezer for later.  For some reason, my previous post on this recipe has mysteriously disappeared.  Anyone else ever have this happen?    Anyway, you must make these cookies immediately:)    the recipe is a classic and these cookies are to. die. for.   Ingredients:   3 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1-1/2 cups butter (at room temperature) 1-1/2 cups granulated sugar 1-1/2 cups packed light-brown sugar 3 large eggs 1 tablespoon vanilla extract 3 cups semisweet chocolate chips 3 cups old-fashioned rolled oats 2 cups sweetened flake coconut 2 cups chopped pecans   Directions: Preheat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In another large bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combin

Ingredients: 1 1/4 cup sugar 1/2 cup softened butter 2 eggs 2-3 medium sized over-ripe bananas 1/2 cup buttermilk 1 t. vanilla 2 1/2 cups all-purpose flour 1 t. baking soda 1 t. salt 1 cup chopped pecans or walnuts Directions: 1. Preheat over to 350 degrees.  Line muffin tins with 24 liners 2. In large mixing bowl, mix sugar and butter. Add eggs, bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda, salt and nuts. Pour batter into pans using an icecream scoop. 3. Bake for 40-50 minutes, or until toothpick comes out clean.

  Taco Chili Ingredients: 1 lb. cooked ground beef 1 medium onion chopped 1 can corn drained 1 can black beans drained 1 can navy beans drained 1 8 oz can tomato sauce 1 can Rotel 2 14 oz. cans diced tomatoes 1 small can diced green chiles 1 package taco seasoning (I use old el paso) Toppings: shredded cheese Fritos chopped green onions Directions: Place all ingredients in freezer bag and freeze until ready. Thaw slightly, place in crockpot and cook on low for 4-6 hours. Serve with shredded cheese, chopped green onions and fritos

  Welcome to Part 4 of my Crockpot Freezer Cooking Series!  You can find Part 1-3 here:   Crockpot Freezer Cooking Part 1   Crockpot Freezer Cooking Part 2   Crockpot Freezer Cooking Part 3   This week's menu includes:   Italian Bolognese Homestyle Chicken & Rice Soup Cheesy Ravioli Bake Chicken Cacciatore Salisbury Steaks with Mushroom Cream Sauce   All meals will cook fine from frozen, but be sure not to add cold/frozen meals into a hot crockpot as it can crack. Many people have concerns about putting frozen food in the crockpot, but I have never had an issue. It is my understanding that once the food reaches a certain temperature, it is fully cooked and safe. If you have concerns, just thaw in the fridge the night before. Cook times will vary depending on your crockpot. It may take you a few tries before you get used to how long things take. In general 6-8 hours on low will do the trick. If all ingredients are pre-cooked, 3-4 hours will work. There are a lot

  It's getting colder down here in the south and I have been crockin' almost every day.  I was told this was one of my best meals yet. The house smelled on apples & cinnamon all day.  I apologize for the terrible picture, but I promise, it's real good! Ingredients: 2 lb pork tenderloin 1 t salt 1 t pepper 1/2 cup brown sugar 2 T cider vinegar 1 t ginger 1 t cinnamon 1/4 t red pepper flakes 1/2 cup dried cranberries 3 peeled and chopped granny smith apples Season the pork with the salt & pepper and place in the bottom of crockpot.  Mix all ingredients, pour over the pork and cook on low for 6-8 hours until pork is tender. 

  this could not be any easier to put together.  I love beef stroganoff, but this version is much faster to put together and just as tasty!  You could also substitute 2 lbs. cooked ground beef, if you don't have any meatballs.   Ingredients: 1 bag frozen meatballs 1 cup chopped onions 2 cans cream of mushroom soup (if you can find the organic version, use that instead) 2 cups sliced mushrooms 1 package cream cheese 1 8 oz container of sour cream hot pasta or rice   Mix all ingredients in crockpot and cook on low for 6-8 hours.  Serve over hot pasta or rice.