Bread & Butter Pickles

Prep time: 30 min

Soak time: 2 hrs

Jarring time: 30 min

*Wait 2 weeks before eating to let the flavor develop fully.

Salt Water Soak:

20 small cucumbers (about 18 cups sliced)

2 1/2 quarts water

1/2 cup salt

ice cubes

Pickling Brine:

1 quart apple cider vinegar

1 quart water

6 c. white sugar

4 tsp mustard seed

4 tsp turmeric

1 tsp celery seed

2 large yellow onions, thinly sliced

6 garlic cloves, thinly sliced

Wash cucumbers and remove any bad spots.  Do not peel. Slice cucumbers about 1/8 inch thick. Place in large pot with 2 1/2 quarts water and 1/2 cup salt. Add ice cubes to keep water cold. Let soak for 2 hours. 

Drain cucumbers and rinse thoroughly twice. 

Mix up pickling brine and heat to a rolling boil. Reduce heat and add cucumbers.  Heat through but do not boil.

Sterilize 12 pint jars in boiling water bath.  Put hot pickles into hot jars and fill to 1/4 inch from rim.  Seal jars.  Allow to cool for several hours.  Wait 2 weeks before opening jars to eat.  Shake each jar lightly once each day for the 2 weeks. 

***Note:  The turmeric used in the pickling brine will stain anything it touches yellow.  Please keep this in mind while making your pickles.  It will stain everything!  I dropped a hot pickle on the floor (which is off white) and left it there while I finished filling the jar I was working on.  I'm still not sure how to get the yellow circle off my floor.  Just thought I would share that little tidbit.  Enjoy your pickles!

Island Bird - Rachel Ray

Prep time: 20 min 

Cook time: 20 min

1½ c. jasmine rice, uncooked 

1 whole fresh pineapple, cored and peeled (Dole)

3 Tbsp canola oil

1 small yellow onion, diced

2 garlic cloves, chopped

Sea salt, to taste

½ tsp crushed red pepper flakes

¼ c. spiced rum (Captain Morgan's)

2 c. chicken stock (or broth)

4 (6 ounce) boneless skinless chicken breast halves

coarse black pepper, to taste

¼ c. fresh flat-leaf parsley, chopped

2 Tbsp fresh cilantro, chopped (opt)

1.  Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.

2.  Peal and cut the pineapple into bite-size pieces.

3.  Heat a medium saucepan over med-high heat.  Add in 1 tablespoon oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.  

4.  Add the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.

5.  Remove the pan from the heat; add in the spiced rum.  Return the pan to the heat, keeping a little distance in case the pot flames up.  You can flame it on purpose, if you want to look cool.  Either way, let the alcohol cook away, 1 minute.

6.  Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces by half and has thickened slightly.

7.  While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.  Season the chicken with salt and pepper, then add to the hot skillet.  Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).  Slice breasts and return to the large skillet.

8.  Pour in the pineapple and sauce and combine with a good shake of the pan.  Add in the parsley and cilantro; turn off the heat.  Let stand for a minute or two.

Serve up the jasmine rice and top with a liberal amount of the Island Bird.

Servings: 4

Recipe Courtesy Rachel Ray

*Chicken Tetrazzini

* This is my personal recipe.  I've always loved chicken tetrazzini, but no recipe seemed to have just the right flavors, so I made my own. 

1 lb chicken breast

½ lb spaghetti, cooked al dente according to package

poultry seasoning

4 chicken bouillon cubes

2 c. water, for sauce

1 can cream mushroom soup

¼  c. mushrooms from jar, drained

1 stalk celery, diced

½  lrg. green bell pepper, diced

½ med. onion, diced

1 tsp minced garlic from jar, or 2-3 fresh cloves

1 can (4.5 oz) sliced ripe olives, drained

½ can (10.5 oz) diced tomatoes, drained

10 oz. Velveeta cheese

8 oz. block sharp cheddar, grated

½ tsp Cavender’s Greek Seasoning (Salt Free) 

¾ c. Progresso plain bread crumbs

Preheat oven to 350° (electric), 325° (gas).

Put chicken breast in a large pan with enough water to boil. Add 2 chicken bouillon cubes and a couple dashes of poultry seasoning. Boil until chicken is done and pull it apart with a fork into tiny pieces.

Begin preparing spaghetti according to package directions. Be sure to undercook it because it will cook more in the oven. If the package says 10-11 minutes, cook it 8. 

In a 2 quart saucepan, add 2 cups water, Cavender’s Seasoning and 2 bouillon cubes and bring to a boil. Add onion, celery, and garlic and boil for about 3-5 minutes. Add mushrooms, tomatoes, and ripe olives and continue to boil for about 2-3 more minutes. When onions and celery begin to look translucent, add and the can of mushroom soup and dissolve. Add Velveeta and ⅔ of the grated cheddar and melt into soup mixture.

Shred cooked chicken with forks and place in a 2 or 2.5 quart 9x13 baking dish. Add cooked spaghetti. Pour soup and vegetable mixture over spaghetti and chicken. Stir through gently until evenly mixed. Top with bread crumbs and the rest of the grated cheddar. Bake at 350° on center rack, uncovered, for 25 minutes. Bread crumbs should be browning a little and cheese completely melted.

* Tip:  You will need a 2 or 2.5 quart baking dish.  Makes approximately 4-5 large servings.  This recipe easily doubles to feed a crowd.  Just upgrade your baking dish to a 4 quart 9x13 to double it.  I use Temp-tations dishes by Tara McConnell. 

*Chicken Supreme Casserole

* This is my personal recipe.  I honestly just threw it together on a whim one night and it was quite delicious!

1 lb chicken, cooked and shredded

1 can cream of mushroom soup w/roasted garlic

½ c. mayonnaise

¾ c. chopped onion

¾ c. chopped celery

¼ c. chopped green pepper

8 oz. can sliced water chestnuts, chopped

1 stick unsalted butter

½ c. grated cheddar cheese

¼ cup Italian bread crumbs

½ c. plain bread crumbs

⅓ c. French fried onions

Boil chicken breast in lightly salted water with a couple dashes of poultry seasoning. While the chicken is cooking, chop up onion, celery, bell pepper and water chestnuts. 

Sauté the vegetables in 4 tablespoons of butter until tender. 

When the chicken is done, take two forks and shred it up into small pieces (like you would for chicken salad). Add the cooked vegetables, cream of mushroom soup, and mayonnaise and stir well. 

Mix together the cheese, bread crumbs, and French fried onions in a bowl. Spread the mixture evenly on top of the chicken mixture. Cut up the remaining 4 tablespoons of butter and scatter across the top. Bake covered at 350° for 25 minutes, then remove the cover and cook another 10 minutes or until the top is brown. 

Potato Soup

· 4 lbs peeled red potatoes, chopped in small cubes

· 4 stalks celery, chopped fine

· 1 large yellow onion, chopped fine

· 1 (12-ounce) package bacon, cut into 1-inch pieces

· 1 stick unsalted butter

· approximately 1 cup Half & half (adjust more or less)

· Salt (about 2 tbsp)

· Pepper (about 1/2 tsp)

· Water, enough to cover potatoes

Directions:  Cover potatoes and celery with water (just enough to cover). Add salt and pepper to taste.  Boil until potatoes are tender. 

Fry bacon until crisp.  Reserve a few Tbsp bacon grease for cooking the onion.  Sauté onion in bacon grease.  Crumble bacon into potatoes and add sautéed onions.  Cook for 3 or 4 minutes.  Mash with potato masher.  

Add stick of butter and half and half.

*Optional:  Before serving, garnish with grated sharp cheddar cheese and diced scallions.

* Recipe courtesy of Mike Gieger. 

Barbeque Sauce

Prep time: 15 min 

Cook time:  1 hour

Servings:  varies (70 oz.)

64 oz. Ketchup

5 oz. Heinz 57 sauce

1½ cups sugar

¼ cup Lea & Perrins Worcestershire Sauce

¼ cup white vinegar

1½ tbsp. liquid smoke

1½ tsp. Garlic powder

2 tsp salt

2½ tbsp. Chili powder

Mix together and simmer about an hour until thick.

* This recipe is supposed to be the secret recipe a restaurant in Mississippi used that was famous in the area for their BBQ. 

1,000 Island Dressing - Autumn

¾ c. Kraft Mayo

⅓ c. Hunts Ketchup

¼ c. yellow onion, finely minced

3 ½ tbsp sweet relish

¾ tsp Cavender's Greek Seasoning (salt free)

¾ tsp Lea & Perrins Worcestershire sauce

½ tsp lemon juice

1 tsp sugar

¼ tsp lemon pepper

⅛ tsp garlic powder

1/16  tsp paprika 

1 hard boiled egg, chopped as fine as possible

¼ tsp salt (or more to taste)

Mix all ingredients well in a bowl.  Keep refrigerated.  Allow to set overnight for best flavor. 

*Pasta Salad

* This is my personal pasta salad recipe.  It's honestly the best I've ever eaten.  Everyone who has ever tried it agrees that it's the best they've ever had. 

12 oz. box of Rainbow Rotini noodles (spirals)

1⅛ cup Kraft mayonnaise

½ cup Wishbone Italian Dressing

1½  tsp Lea and Perrins Worcestershire sauce

1½ tsp prepared mustard

6 oz. jar of diced pimentos (drained)

6 tbsp diced red (or yellow) onion

¾ cup diced celery

⅜ cup grated carrot

salt and pepper to taste (I recommend very little salt)

Directions:  Mix all ingredients except the pasta in a large bowl.  Cook the pasta according to direction on the box.  Drain the pasta and rinse in cold water while in the colander.  Then carefully stir the pasta into the sauce mixture.  Refrigerate an hour or more before serving for best taste. 

*this recipe may be easily doubled or tripled to feed a large crowd.

Makes 8 servings.

*Cocktail Sauce

* This is my personal recipe for cocktail sauce and is the best I've ever had. 

1 cup ketchup

8 tsp prepared horseradish

4 tsp sugar

1 tbsp Worcestershire

1 tbsp lemon juice

dash of Tabasco

Mix ingredients together, chill and serve.

Spaghetti Sauce - Autumn

1 lbs very lean ground beef

½ large yellow onion, chopped

½ small bag (1/2 lb) of baby carrots, finely chopped

1 large (16 oz) can tomato paste + 1 can water

1 large (16 oz) can tomato sauce + 1 can water

Seasonings to personal taste:  

- 1 tbsp Italian Seasoning

- 1 tbsp Minced Garlic (from jar)

- 2 tsp Sugar

- 1 tsp Basil

- Salt (2 tsp.) & Pepper (1 tsp.)

Directions:  Sauté onions and carrots in oil.  Cook beef until done and drain off as much grease as possible.  Mix all ingredients in large pot.  Fill cans with water and add to mixture.  Bring to a boil. Then reduce heat and let simmer for several hours, stirring occasionally.

*This recipe is adapted from Mike Gieger's grandmother Nell's recipe. She was Italian and said it was a family recipe.  She did not list amounts for the seasonings, but I put the amounts I like to use. 

Green Bean Casserole with Brown Sugar

Prep Time: 10 min 

Cook Time: 45 min 

2 (15 oz) cans of green beans (French cut works nice)

2 slices of bacon

½ cup brown sugar

¼ tsp garlic powder

⅛ tsp salt

1 tbsp butter (cut into 4 pieces)

Drain the green beans well.  Place them in a clear 9X9 baking dish.  Sprinkle the garlic, brown sugar, and salt on the beans.  Cut the bacon into small pieces and sprinkle over the beans.  Place the pieces of butter on the beans.  

Cover the dish with aluminum foil and bake at 350 for 45 minutes.  Stir about every 15 minutes to make sure it’s not sticking.  For an extra kick, add some French’s French Fried Onions during the last 15 minutes of cooking time.

*Recipe courtesy of Dot Land.  She was a close family friend of my grandparents Willodean and James T. McRee, Sr.

Wild Rice

Prep Time: 15 min 

Cook Time: 35 min 

1 cups real white rice (not minute rice)

¼ c. wild rice (optional)

½ large yellow onion (diced)

1 can beef consommé

1 ½ cans water (use can from consommé)

2 tbsp butter

1 tsp salt

 

Sauté the diced onion in the butter.  Set aside for a minute.

Put the salt in a 9x13 Pyrex dish.  Pour the rice on top of the salt.

Pour the beef consommé over the rice and add 1½ cans of water to the dish.

Pour the onions and butter over the rice.

Stir everything together and cover the dish with aluminum foil.

Bake at 350 degrees for 30-35 minutes.

Recipe courtesy of Denise Sumrall, my mother-in-law

Twice-Baked Mashed Potatoes - Tara Connell

Prep Time: 10 min 

Cook Time: 30 min 

2 cups milk

1 cup water

4 tablespoons butter

2 chicken bouillon cubes

2 ½ cups dry potato flakes

¼ cup sour cream

¼ cup grated Parmesan cheese

2 eggs

⅛ teaspoon garlic powder

⅛ teaspoon pepper

1 teaspoon dry chives

Preheat oven to 400 degrees. Place milk, water, butter and bouillon cubes in a 1.5-quart Temp-tations® dish and microwave on high 2 minutes, just until hot.

Add all remaining ingredients and stir to combine. Bake 25 to 30 minutes until top is partially browned and crispy.

* Tara Connell created the Temp-tations line of cookware. 

Fermented Friendship Fruit Cake

I have never been a fan of fruit cake before, however, until I tried this fruit cake.  It is so unimaginably good! It is impossible to eat just one bite at a time. I know it takes a long time to get it ready, but believe me, it is well worth the wait!!!

Prep time: 30 days

Cook time: 1 hr 30 min

Fermented Fruit:

• 1 pint Friendship Fruit Cake Starter
• 1 16-oz. can sliced peaches in light syrup, with liquid – do not drain
• 1 16-oz. can pineapple chunks in pineapple juice, with liquid – do not drain
• 2 10-oz. jars maraschino cherries, drained and halved
• 7 1/2 cups sugar, divided

Cake Batter:

• 8 eggs, beaten
• 1 1/3 cups vegetable oil
• 2 boxes Duncan Hines Butter yellow cake mix
• 2 small boxes instant vanilla pudding
• 2 cups chopped pecans 
• 2 cups chopped walnuts
• 2 cups sweetened flaked coconut
• 2 cups raisins

Day One

Date: ______

Pour 2 cups Starter into a large glass jar. Cut peaches into chunks then add peaches and liquid from the can into jar.  Add 2 1/2 cups sugar and stir well. Cover jar with a clean kitchen towel or paper towels and secure with a rubber band (do not seal lid tightly as the mixture needs air to ferment). Stir mixture once each day for 10 days.

Day Ten

Date: ______

Add pineapple chunks (cut them in half), with liquid to the jar.  Add 2 1/2 cups sugar and stir well. Cover jar with a clean kitchen towel or paper towels and secure with a rubber band (do not seal lid tightly as the mixture needs air to ferment). Stir mixture once each day for 10 more days.

Day Twenty

Date: ______

Add drained and halved cherries to the jar.  Add 2 1/2 cups sugar and stir well. Cover jar with a clean kitchen towel or paper towels and secure with a rubber band (do not seal lid tightly as the mixture needs air to ferment). Stir mixture once each day for ten more days.

Day Thirty – Time to Bake!

Date: ______

Grease and flour 4 small (8-inch, 6-cup) or 2 regular (10-inch, 12-cup) bundt pans*. Preheat oven to 300 degrees.

Drain fruit, reserving liquid to be given away as Starter (should yield 3-4 pints of liquid).

You might want to make one cake at a time because it is easier to mix that way. Combine 4 eggs and 2/3 cup oil in a large bowl and mix well.  Add 1 box cake mix and vanilla pudding mix and stir until combined (small lumps are OK).  Stir in 1/2 fruit mixture, 1 cup walnuts, 1 cup pecans, 1 cup coconut and 1 cup raisins.

Divide batter evenly into small pans or fill one full size bundt pan. Bake at 300 degrees until a toothpick inserted in the middle comes out clean (45-50 minutes for small, 70-90 minutes for large).  

Remove cakes from oven and cool in pans. Invert cakes onto serving plates. Store cakes in an air-tight container or cover with plastic wrap.  Freeze for up to three months.

*I like to make 4 small cakes. I keep one for myself and give the other three away with pints of the starter and copies of the recipe.

Friendship Cake Starter

Don’t have any Starter? Start your own!

1 16-oz. can pineapple chunks, drained

1 16-oz. can apricots, drained

1 16-oz. can sliced peaches, drained and cut into chunks

1 10-oz. jar maraschino cherries, drained

1 1/4 cups brandy

1 1/4 cups sugar

Combine all ingredients in a large glass jar and stir well. Cover with a tight-fitting lid and let stand at room temperature for three weeks. Stir mixture 2-3 times each week.

Drain fruit, reserving liquid (Starter). Serve fruit over pound cake or ice cream or anything else that suits your fancy. Pour reserved liquid into a pint-sized jar and give to a friend with the recipe for the Friendship Fruit Cake or use it yourself to make the cake and more starter.

Crock Pot Chocolate Cake

1 box Chocolate Cake Mix

8 oz Sour Cream

1 pkg Instant Chocolate Pudding

1 c Semi-sweet Chocolate Chips

4 Eggs

¾ c Canola Oil

1 c Water

Mix all ingredients together. Pour into lightly greased 5 quart crock pot, metal coffee can or Crock Pot Cake Bake pan. Cover.

Cook 3-4 hours on high or 6-8 hours on low.

*My grandmother Willodean loved to make this. I don't remember where she originally got the recipe, but we were all amazed at how delicious and easy it is.  I like to serve it good and hot with a side of vanilla ice cream.  It reminded me of the chocolate lava cake that Applebee's served.

Colossal Cookies

• ½ c unsalted butter, at room temperature
• 1 ½ c granulated white sugar
• 1 ½ c brown sugar, dark or light [your preference]
• 4 large eggs
• 1 tsp vanilla extract
• 1 jar (18 oz) of crunchy peanut butter
• 6 c instant oatmeal
• 1 pkg (12 oz) semi-sweet chocolate chips
• 1 ½ tsp baking soda

In a large mixing bowl, blend oatmeal, both sugars, and baking soda.  Place the peanut butter and butter in a microwave safe bowl and heat slightly (probably under 30 seconds) to make it a little softer.  Add peanut butter, butter, eggs, vanilla extract, and chocolate chips to the sugar mixture and stir with a wooden spoon until well blended. It will still be a stiff mixture.

Spray a nonstick cookie sheet with cooking spray.  Dip out generous spoonfuls of dough and form cookies.  They will double in size as they cook.  Flatten them out a little before cooking.

Bake in a pre-heated oven at 350° for 12-15 minutes.  They will still look soft, but will harden as they cool down.  Do not over-bake!  

** A delicious alternative for this recipe is to omit the chocolate and add 1 ½ cups raisins. **

* My mom use to make these when I was a kid.  I loved them!

Apple Turnovers

(6 servings)

2 whole Granny Smith Apples

2 cans (8 oz each) Crescent Rolls

1 stick Butter

½ cup sugar

½ cup dark brown sugar

1 tsp Vanilla flavoring

Cinnamon, to taste

1 can (12 oz) Mountain Dew

Directions :  Peel and core apples. Cut each apple into 8 slices each. Spread out crescent rolls and dust them with cinnamon. Roll each apple slice in a crescent roll. Place in a 9x13 baking dish (sprayed with nonstick cooking spray). 

Melt butter in a saucepan. Add both sugars and stir lightly. Add vanilla and stir once more to blend. Pour mixture over apples. Pour mountain dew around the edges of the pan. Bake at 350 degrees for 40 minutes. 

*All ovens cook differently, so adjust your cook time or temp  accordingly the first time you make it.

Sausage Balls

Prep time: 25 min

Cook time: 35 min 

1 lb. pork or deer sausage

2 c. (8 oz. block) grated cheddar cheese

3 c. Bisquick

Directions:  Grate cheese. Add Bisquick and sausage. Mix well with hands. This will take several minutes to get everything to stick together. Roll into 1 inch balls. Bake at 350 for 35 minutes.

Amish Friendship Bread

NOTE: Do not use any type of metal spoon or mixing bowls.  Do not refrigerate starter batter. Leave out at room temperature.  If air forms in the bag, let it out. It is normal for the batter to rise, bubble, and ferment.

Starter:

1 pkg active dry yeast

1 cup milk (warmed to about 110 degrees F)

1 cup self-rising flour

1 cup sugar

¼ cup water (warmed to 110 degrees F)

Dissolve yeast in 1/4 cup warm water and mix all ingredients well and place in a gallon ziplock bag.

__________Day 1: Do nothing.

__________Day 2: Squeeze the bag well and let out excess air.

__________Day 3: Squeeze the bag well and let out excess air.

__________Day 4: Squeeze the bag well and let out excess air.

__________Day 5: Squeeze the bag well and let out excess air.

__________Day 6: Add 1 cup milk, 1 cup flour, and 1 cup sugar. Squeeze the bag well to mix.

__________Day 7: Squeeze the bag well and let out excess air.

__________Day 8: Squeeze the bag well and let out excess air.

__________Day 9: Squeeze the bag well and let out excess air.

__________Day 10: Follow directions below:

On day 10, pour the entire contents of the bag into a non-metal bowl and add the following:

1½ cups milk

1½ cups self-rising flour

1½ cups sugar

Mix together with a spatula.  Get 4 one gallon Ziplock bags. Put 1 cup of batter into each of the 4 bags. You should still have a little more than a cup left in your bowl. Give the bags to your friends with a copy of the instructions and tell them it is a starter bag. If you like, keep one bag for yourself so you can make the bread again in 10 days.

NOTE: If you do not give the starters away on the day you make them, be sure to tell your friends which day it is so they will know when to bake their bread.

Now, to the remaining batter in your bowl, add the following:

3 eggs

1 cup oil (or ½ cup oil + ½ cup applesauce)

½ cup milk

1 cup sugar

2 cups self-rising flour

1 large box (5.9 ounces) of Instant Pudding; Chocolate or Vanilla is best

1 tsp cinnamon

1½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp vanilla extract

Optional: Add 1 cup nuts and one cup fruit.  Blueberries and peaches go well with the vanilla bread.

Preheat the oven to 325 degrees. Grease 2 large (or 4 small) loaf pans. [Optional: Mix up an additional ½ cup sugar and 1½ tsp cinnamon. Use half of this to dust the pans. Use the other half of the sugar mixture to dust the top of the batter.] Pour the batter into the pans. Bake for 1 hour. Allow bread to cool for about 10 minutes before removing from the pans. Serve warm or cold.

Broccoli-Cheese Cornbread - Mike Gieger

2 boxes Jiffy cornbread mix

8 eggs

2 sticks butter (melted)

2  10 oz. boxes frozen chopped broccoli, thawed

2 cups grated cheddar cheese

½ cup chopped sweet onion

Jalapeño peppers, chopped (optional)

Directions:  Mix all ingredients together.  Pour in a baking dish and bake at 325 to 350 degrees for 30 to 40 minutes.

Note: the original recipe called for 2 cups of onion and 4 cups of cheese. My mom just decided it tastes better with less of both.

* Original Recipe courtesy of Mike Gieger

Tamale Pie

I cannot emphasize how delicious this is! You HAVE to try it! 🍴😋😋😋😋😋🍴 I made minor alterations to the original recipe.

**original recipe courtesy of http://www.2teaspoons.com/tamale-pie/

CORNBREAD

⅔ cup cornmeal

½ cup flour

4 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

3-4 tablespoons oil (I used olive oil)

⅓ cup milk

1 egg

1 small can diced hot green chiles (4.5 ounce can)  *you can use mild if you need to*

1 can of whole kernel corn, drained

MEAT

1 lb ground beef

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

*As an alternative, you may use a package of McCormick Original Taco Seasoning instead of these seasonings. I use the taco seasoning since I keep it on hand.*

TAMALE PIE

1 ¼ cup enchilada sauce (I make it homemade)

2 cups of Sharp Cheddar cheese

OPTIONAL TOPPINGS

Salsa

Guacomole

Sour Cream

Shredded Cheese

Cilantro

Lime wedges

INSTRUCTIONS:

1) Preheat oven to 400 degrees F.

2) Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form. Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.

3) While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.

4) Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.

5) Let cool for 10-15 minutes before serving with desired toppings.

Red Enchilada Sauce 

2 Tbsp unsalted butter
2 Tbsp flour (I used all-purpose, but any white flour will work)
4 Tbsp tomato paste
3 Tbsp Mexene brand Chili Powder
½ tsp ground cumin
½ tsp garlic powder
¼ tsp black pepper
¼ tsp dried oregano
⅛ tsp cinnamon
½ - ¾ tsp salt, to taste
2 cups chicken stock
1 tsp apple cider vinegar
1 Tbsp sugar

In a medium saucepan, melt butter over medium heat.  Add flour and stirring occasionally, cook for one minute.  Add the tomato paste, chili powder and the remaining spices.  Stir well.  Very slowly add the water or stock, stirring constantly.Bring the sauce to a simmer and the sauce will thicken slightly.  Add the vinegar and serve warm!

*NOTES:
Chili powder varies across the globe, but I'm using "American" chili powder which is NOT the same thing as cayenne or crushed red chilies.

Also, the flavor can vary a lot by brand.  I only use Mexene Chili Powder which has a couple other spices blended in.  If you use something else such as Mccormick's, you may want to reduce the amount and do a taste test first.  It tends to be stronger to me.

King Ranch Chicken Casserole

King Ranch Chicken Casserole

1 lb cooked shredded chicken

1 family size bag Ranch Doritos

1 yellow onion

1/2 stick unsalted butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel w/green chiles

8 oz sharp Velveeta

1/2 cup milk

1 cup shredded sharp cheddar

2 flour tortillas (10 inch size), cut into 1 inch wide strips

1. Crush the whole bag of Doritos and divide into 2 equal portions. Use one 1/2 chips to thoroughly line the bottom of a 9x13 nonstick baking dish. 

2. Place the shredded chicken evenly on top of the Doritos. 

3. Melt the butter in a saucepan and sauté the onion until translucent. Lower your heat. 

4. Add the soups (undiluted) to the onions. Add the Rotel (do not drain). Stir well. 

5. Cut the Velveeta into small pieces and slowly melt into the soup mixture. Keep stirring so it doesn't stick. 

6. Add milk and stir well. 

7. Pour soup mixture over chicken. 

8. Place strips of tortillas across soup mixture. 

9. Sprinkle the remaining half of the Doritos over soup. Top with grated cheddar. 

10. Bake at 350° for 25-30 minutes until hot and bubbly.