Chicken Kabobs

• This is seriously the best chicken kebob recipe I have ever made! 
• 
  
• 1 lemon
• 1/4-1/2 cup extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 1/2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1 pinch dried rosemary
• 1/2 teaspoon salt
• 1 lb chicken breast, cut into 1 inch pieces
• 1 large onion, cut into sections
• 1/2 lb grape tomatoes (they look like small, pear shaped cherry tomatoes, but they are much better on the grill, and taste)
• 2 red peppers, cut into 1 inch pieces

1.  Place chicken breast pieces in a bowl.
2.  Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
3.  Cover and refrigerate overnight.
4.  Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
5.  Don't overcook them, though.

Sweet Potato Biscuits

Some of you may not realize it but Darlington, SC is the sweet potato capital of the world.  Yup, we have a big festival uptown every October and they have many different food items you can buy that is made with sweet potatoes along with the usual festival type food.

From the kitchen of Mrs. Linda Wheeler, Statesville

2 cups sweet potatoes (cooked)
1 stick margarine
1/2 cup sugar
1 Tbsp salt
3 cups flour
3 Tbsp baking powder

Stir sweet potatoes, margarine and sugar while potatoes are still hot. Add in remaining ingredients and mix well. Roll and cut into biscuits. Bake at 425 degrees until golden brown. Serve hot with butter.

Cake In A Jar

1 18.25 oz package yellow cake mix

8 Straight Sided Wide Mouth Jars with Lids and Rings

Prepare the cake according to package instructions, or use any cake recipe.

In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F. Place jars on a cookie sheet to keep from tipping over while baking.

Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.

It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it is sealed.

After it cools it will pull away ffrom the jar and when you are ready to eat, open and pop out the cake. You can ice just before eating if you like. Enjoy.

Orange Dreamsicle Delight

1 - .3oz box of Orange Flavor Sugar Free Jello 1 - 1oz box of Fat Free Sugar Free Vanilla Instant Pudding 1 - container of Cool Whip Free (8oz.)

Makes approximately 4 1-cup servings

Prepare Jello according to package directions by adding the hot and cold water. Stir in instant pudding powder mix (do not prepare as normal). I use a wire wisk to mix.
Fold in entire container of Cool Whip Free, and wisk until completely blended. Refrigerate for a few hours until set.


Number of Servings: 4

Pecan Pie

• 9 inches pie shells
• 3 eggs
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1/3 cup butter
• 1 cup light corn syrup
• 1 cup pecan halves

1.  Heat oven to 375 degrees.
2.  Beat sugar, eggs, salt, butter, and syrup.
3.  Fold in pecans.
4.  Pour into pie shell.
5.  Bake for 50 minutes.

Pumpkin Pocket Pies :: Malinda Coletta [Professorchef] :: Justapinch.com

Pumpkin Pocket Pies :: Malinda Coletta [Professorchef] :: Justapinch.com

Paula Deen's Sweet Potato Bake

I can't seem to weasel Mrs. Jessie's Sweet Potato Casserole out of Trisha so here is Paula Deen's version.

3 cups mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half, or whole milk
Topping:
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped
Mix together with fork; sprinkle over top of casserole**

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.
**Note Trisha always puts miniature marshmallows over the top after the casserole is done cooking and browns them lightly in the oven.  YUM!

Chrissy's Banana Pudding

I can't take any credit for this one.  I got this one from my step-daughter Chrissy Stevens-Jackson who is an excellent cook and fantastic person

3 small pkgs instant vanilla pudding
4 Cups Milk
8 oz sour cream
1 box of vanilla wafers
1 large carton of Cool Whip
7-8 bananas, sliced

Mix milk and sour cream with pudding mix.
Add half the Cool Whip.
In a large container alternate layers of vanilla wafers, banana and pudding mixture.
Top with remaining Cool Whip.
Cover and refrigerate.

Paula Deen Cinnamon Rolls

Thanks to Susan Garman for the photo and the suggestion of this recipe for cinnamon rolls

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Special K Bars and Gourmet Pretzel Rods

Thanks again to Susan Garman for the fine photo of the goodies she made

7-8 c. Special K cereal
1 c. brown sugar
1 c. white Karo syrup
1 c. peanut butter
2 tsp. vanilla
1 c. chocolate chips
1 c. butterscotch chips

Put sugar and syrup in large saucepan and heat. Stir constantly until bubbly on sides. Remove from heat. Add peanut butter and vanilla. Stir. Pour over cereal in large bowl. Stir. Pat into 9"x13" pan (pat firmly). Heat chips together in double boiler until smooth. (Or heat in microwave for 2 to 2 1/2 minutes on High.) Spread on bars. Cut when chocolate is firm.

GOURMET PRETZEL RODS

• 10 ounces pretzel sticks (Pretzel RODS)
• 12 ounces milk chocolate chips (or melting disks)
• 1/2 cup white chocolate chips (optional)
• candy sprinkles (optional)
• miniature M&M's chocolate candies (optional)
• mini Reese's pieces (optional)
• chopped peanuts (optional)
Change Measurements: US | Metric

Directions:

Prep Time: 30 mins
Total Time: 33 mins

1.  Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
2.  If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
3.  Dip each pretzel rod about 2/3 of the way up in chocolate.
4.  Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
5.  Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
6.  Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
7.  Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
8.  Lay back on wax paper to set completely.
9.  These look great displayed in, or given in, a unique glass or mug.

Layered Peppermint Bark (Photo courtesy of Susan Garman)

17 ounces good-quality white chocolate -- finely chopped (such as Lindt or Baker's)
30 red-and-white-striped hard peppermint -- coarsely crushed (about 6 ounces)
candies
7 ounces bittersweet (not unsweetened) or -- chopped
semisweet chocolate
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12
x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over
saucepan of barely simmering water (do not allow bottom of bowl to touch
water) until chocolate is melted and smooth and candy thermometer
registers 110°F. (chocolate will feel warm to touch). Remove from over
water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using
icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup
crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium
saucepan over medium-low heat until just melted and smooth. Cool to barely
lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long
lines over white chocolate rectangle. Using icing spatula, spread
bittersweet chocolate in even layer. Refrigerate until very cold and firm,
about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water
to 110°F. Working quickly, pour white chocolate over firm bittersweet
chocolate layer; spread to cover. Immediately sprinkle with remaining
crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into
2-inch-wide strips. Using metal spatula, slide bark off foil and onto work
surface. Cut each strip crosswise into 3 sections and each section
diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight
container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.

Happy Birthday Robin and Trisha!

Manicotti for Two Recipe | Taste of Home Recipes

Manicotti for Two Recipe | Taste of Home Recipes

Oyster Casserole

This is one of Bob's specialties.  He will make it when he can get fresh oysters.    Oyster Casserole

Maple-Glazed Acorn Squash Recipe | Taste of Home Recipes

Maple-Glazed Acorn Squash Recipe | Taste of Home Recipes

This sounds really good! I have never made it with maple syrup