Jalapeno Hushpuppies

1 1/2 quarts peanut oil, for frying
1 1/2 cups self-rising cornmeal
1 cup self-rising flour
1/2 cup chopped onion
1 (7-ounce) can diced jalapeno peppers, drained or 3/4 cup fresh jalapenos, seeded and finely diced
1 (15-ounce) can creamed corn
2 large eggs, lightly beaten
Salt and freshly ground black pepper

Directions
Heat the oil to 350 degrees F. in a deep-fryer or Dutch oven.

In a 1-quart mixing bowl, stir the cornmeal, flour, onion, jalapeno, corn, and eggs, until blended. Allow to stand 5 minutes.

Drop the batter by teaspoonfuls into the hot oil. Don't overcrowd; leave room for the hushpuppies to be turned. Cook the hushpuppies until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and drain on paper towels. Keep the cooked hushpuppies warm in an oven while cooking the remaining batter. Lightly sprinkle with salt and pepper, to taste, and transfer them to a serving dish.

from Paula Deen show with Trisha Yearwood

Chocolate Pecan Cobbler

6 tablespoons butter
1 3/4 cups sugar, divided
1 cup self-rising flour
2 tablespoons unsweetened cocoa powder, plus 4 tablespoons
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup toffee bits
1 1/2 cups boiling water
Caramel Whipped Cream, recipe follows
Ice cream and chopped pecans, for serving

Caramel Whipped Cream:
2 cups heavy cream
1/4 cup sugar
2 tablespoons caramel syrup

Directions:
Preheat the oven to 350 degrees F. Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside. In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa. Add the milk and vanilla, whisking until smooth. Pour over the melted butter in the baking dish. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture. Slowly pour boiling water over top of the cobbler. Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve warm with Caramel Whipped Cream, ice cream and pecans, if desired.

To make the Caramel Whipped Cream:

Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.


from Paula Deen

Overnight Cinnamon French Toast

Ingredients:
½ a loaf of Sourdough bread (you can adjust this so that you have the right amount for your pan)
4 eggs (or egg beaters)
1 cup whole milk
¼ cup heavy cream
½ cup sugar
1 tsp vanilla

½ cup flour
½ cup brown sugar
1 tsp cinnamon
¼ tsp salt
8 Tbsp unsalted butter, cut into small peices, at room temperature

Directions:
Grease your baking dish by spraying your dish with a generous amount of cooking spray. Tear bread into small pieces and place in a 2 quart baking dish.

In a large bowl, whisk eggs, milk, cream, vanilla, and sugar together. Pour the mixture evenly on the bread.

In a different bowl, combine butter, flour, brown sugar, cinnamon and salt together. You can combine them using either a fork, a pastry cutter or even using your hands. Combine until the butter is the size of very small rocks. Evenly distribute your topping over the bread.

Cover your dish with plastic wrap and refrigerate the entire dish overnight.

To bake, preheat your oven to 350º F. Remove plastic wrap and bake for 50 to 60 minutes until the topping is done and the mixture bubbles.

another recipe/pic from Dinah's Dishes

Perfect Potatoes Au Gratin

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preparation Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

from Pioneer Woman

Crock Pot BBQ Chicken

4-6 pieces boneless skinless chicken breasts (you can throw them in frozen... even easier!)
1 bottle BBQ sauce (your favorite--mine is KC Masterpiece)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

Mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it...SO EASY!

No Bake Strawberry Dessert

Ingredients
•1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes
•2 packages (.3 ounce each) sugar-free strawberry gelatin
•2 cups boiling water
•1 package (20 ounces) frozen unsweetened whole strawberries, thawed
•2 cups cold 1% milk
•1 package (1 ounce) sugar-free instant vanilla pudding mix
•1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
•Chopped fresh strawberries, optional

Directions
•Arrange cake cubes in a single layer in a 13-in. x 9-in. dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour.
• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Garnish with chopped fresh strawberries if desired. Yield: 20 servings.

**recipe and picture from Taste of Home

Chocolate Glazed Coconut Almond Cheesecake

Ingredients
1-1/4 cups graham cracker crumbs
1/3 cup flaked coconut
1/3 cup finely chopped almonds
1/3 cup butter, melted

FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tablespoon coconut extract
3 eggs, lightly beaten
1 cup flaked coconut

GLAZE:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Toasted shaved coconut and chopped almonds, optional

Directions
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake at 325° for 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally.
Remove rim from pan. Spread glaze over cheesecake. Refrigerate for 1 hour or until set. Top with toasted coconut and almonds if desired. Yield: 12 servings.

** Note: To toast coconut, spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.

recipe and picture from Taste of Home April/May 2012, p65