Author Archives: dixieskitchen

Sep23

Scrumptious Orange Bites

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scrumptiousorangebites

Scrumptious Orange Bites

One bite of these cookies and you will know why they are scrumptious.  My husband loves anything with orange in it.  He loved these!

  • 1 1/3 cups flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups pitted whole dates, chopped
  • 8 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1 teaspoon grated orange zest
  • 1/2 cup orange juice
  • 2 large eggs
  • 1 cup butterscotch chips
  • 1 cup pecans, chopped
  • Confectioners’ sugar, opt.

Heat oven to 375 degrees.

Whisk flour, salt and baking soda together in bowl.

Bring dates, butter, brown sugar, orange zest and orange juice to simmer in saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes.  Transfer mixture to large bowl and let cool to room temperature, about 30 minutes.

Whisk eggs into cooled date mixture, one at a time, until combined.  Fold in flour mixture until just combined, then fold in butterscotch chips and pecans.  Drop generous tablespoon-size portions of dough onto prepared baking sheets, spaced about 2 inches apart.  Bake cookies until edges are set and beginning to brown but centers are still soft and puffy, about 8 to 10 minutes.

Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely.  Repeat with remaining dough using cooled baking sheet.  Lightly dust cooled cookies with confectioners’ sugar before serving, if desired.

Makes about 4 dozen.

“God speaks through His Word when we take time to listen.”

 

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Sep23

Hot Fudge Sauce

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hotfudgesauce

Hot Fudge Sauce

This is so easy to make and so yummy!

  • 1 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 stick salted butter, cut into pieces
  • 1 tablespoon vanilla, opt.

In medium saucepan, gently whisk together the cocoa powder and sugar.  Whisk in the cream, then turn the heat to medium and whisk it as it warms up.  When the mixture starts to heat up, add the butter and stir it in to melt.  Then when the mixture is nice and hot, add the vanilla and stir it to combine.  Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar.  Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl.  Heat it for 20 seconds, then stir and heat for another 10 seconds or until the sauce is warm.

Serves 8.

“Ask God to free you from your fears.”

Sep10

Catfish Piccata with Browned Butter

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catfishpiccatawithbrownedbutter

Catfish Piccata with Browned Butter

Who says you have to fry catfish?  It works beautifully in place of chicken.  Really yummy!

  • 6 tablespoons unsalted butter
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • Thinly sliced lemon
  • 1 tablespoon capers (I didn’t use)
  • 2 teaspoons chopped fresh parsley (I didn’t use)

In a medium enamel-coated cast-iron skillet, melt butter over medium heat.  Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.  Skim foam from butter.  Whisk in wine and lemon juice.  Pour into a small bowl.  Cover and set aside.

Sprinkle fish with salt and pepper.  Wipe pan, and add oil; heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes.  Turn fish; cook until fish is opaque and flakes easily, about 2 minutes.

Remove from heat.  Top with lemon slices, capers, and parsley.  Pour butter mixture over fish.

Serves 2.

“Followers of Christ have a brand-new identity.”

 

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Sep7

Stuffed Pepper Soup

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stuffedpeppersoup

Stuffed Pepper Soup

If you like stuffed green peppers, you’ll love this hearty soup.

  • 2 lbs. ground beef
  • 1 (28-oz.) can diced tomatoes
  • 1 (28-oz.) can tomato sauce
  • 1 (28-oz.) can water
  • 2 cups chopped green peppers
  • 2 cubes beef bouillon
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper, opt.
  • 2 cups cooked rice

Brown beef in a Dutch oven over medium heat; drain.  Add tomatoes with juice and remaining ingredients, except rice.  Bring to a boil.  Reduce heat to medium-low; cover and simmer for 30 to 40 minutes, until peppers are tender.  Add cooked rice and heat until hot.  Serve.

If you soup thickens and gets more like stew than soup, just add additional water or beef broth.

Makes 8 to 10 servings.

“Let the redeemed of the Lord tell their story.”

Sep6

Easiest-Ever Pulled Pork

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Easiest-Ever Pulled Pork

  • Boneless pork loin
  • 1 bottle barbecue sauce (We like Bull’s Eye Original.)

Put your boneless pork loin in the slow cooker.  Pour your sauce over it.  Cook on low for 8 hours.  Shred with two forks in the slow cooker and serve on buns.

Invite friends over and have a party.

“Christ at the center brings life into focus.”

Sep6

Ranch Hash Brown Casserole

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ranchhashbrowncasserole

Ranch Hash Brown Casserole

I think half of this was devoured by my oldest grandson in one sitting.  Of course, he’s a big guy and I think it was comfort food for him with a broken collarbone.  He loved it!!

  • 8 slices bacon, chopped, optional
  • 1 1/2 (30-oz.) bags frozen shredded hash browns
  • 2 (16-oz.) containers sour cream
  • 2 pkgs. ranch dressing mix (not dip)
  • 3 cups shredded Cheddar cheese
  • 1/4 cup butter

In skillet over medium heat, cook bacon until golden and crisp.  With a slotted spoon, remove from pan and drain on paper towels.

Combine sour cream and ranch dressing mix in a large bowl.  Add Cheddar cheese and hash browns, and stir to combine.  Hash browns can be frozen or thawed.

Add hash brown mixture to a sprayed 9 x 13-inch baking dish.  Top with pats of butter.  Bake at 400 degrees for 45 to 60 minutes or until golden brown and bubbly.

This recipe can be frozen and cooked later.

“God’s training is designed to grow us in faith.”

Sep6

Strawberry Scones

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strawberryscones

Strawberry Scones

My husband went crazy over these sweet buttermilk biscuits with fresh strawberries.  I’m going to have to make these again real soon.

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 10 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups fresh strawberries, chopped
  • 3/4 cup whole buttermilk
  • 1 large egg, beaten
  • 1/4 cup turbinado sugar

Preheat oven to 375 degrees.  Spray a 12-inch cast-iron skillet with baking spray with flour.

In the work bowl of a food processor, combine first six ingredients, pulsing to combine.  Add butter, and process just until mixture is crumbly.  Pour mixture into a medium bowl.  Add strawberries and buttermilk, stirring to combine (do not over mix).

On a lightly floured surface, shape dough to a 7-inch circle, 2 inches thick.  Using a knife, cut dough into eight triangles.  Arrange in prepared skillet, spacing slightly apart.  Brush with beaten egg, and sprinkle with turbinado sugar.

Bake until golden brown, 25 to 30 minutes.

“Brokenness can lead to wholeness.”

Sep3

Peaches and Cream Pie

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peachesandcreampie

Peaches and Cream Pie

This pie was so good, I had to make two of them.  They instantly got gobbled up by my grandkids.  Very easy to make also.

  • 3/4 cup self-rising flour*
  • 1 (3-oz.) box vanilla pudding mix (the cook-and-serve kind, not instant)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • 1 (29-oz.) can sliced peaches, drained (reserve 3 tablespoons of syrup)
  • 1 (8-oz.) pkg. cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Grease a 9-inch deep-dish pie plate and set aside.

In large bowl, mix together flour, pudding mix, melted butter, egg and milk until smooth.  Pour mixture into prepared pie plate and arrange sliced peaches on top.

In medium-size bowl, using an electric mixer, beat together cream cheese, reserved syrup, and 1/2 cup sugar until well blended, then spread on top of peaches.

Mix together remaining 1/4 cup sugar and cinnamon in a small bowl and sprinkle evenly over the top of pie.  (I didn’t use all of this.)  Place in oven and bake until a knife inserted in center comes out clean, 30 to 35 minutes.  Let cool completely on a wire rack before serving.

*If you don’t have self-rising flour, you may use all-purpose flour.  For every 1 cup of flour, add 1 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda.

“When life’s struggles make you weary, find strength in the Lord.”

 

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Aug17

Pineapple Cheesecake Dessert

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Pineapple Cheesecake Dessert

This is a delicious no-bake cheesecake.  Very easy dessert to make.

  • 1 (20 oz.) can crushed pineapple in juice, undrained
  • 1 (3.4 oz.) pkg.  vanilla instant pudding mix
  • 1 (8 oz.) tub whipped topping, thawed, divided
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 (10 oz.) angel food cake, cut into 1-inch cubes
  • Strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended.  Stir in 1 cup whipped topping.

Mix cream cheese and sugar in large bowl until blended.  Gently stir in remaining whipped topping.

Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes.  Cover with pineapple mixture.

Refrigerate 4 hours.  Remove rim of pan.  Transfer dessert to plate.  Serve topped with strawberries.

Makes 12 servings.

“Encouragers pick others up when troubles weigh them down.”

Jul7

Scalloped Chicken

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Scalloped Chicken

I had leftover cooked chicken so this was very easy to put together.  This is real comfort food.  You could easily use leftover turkey also.  It would be a great casserole to take to a potluck, or a friend in need of a meal.

Gravy

  • 4 cups chicken broth
  • 1 can cream of mushroom soup
  • 1 1/2 teaspoons sage
  • 2 tablespoons chopped onion
  • 1 cup chopped celery
  • 3/4 cup (1 1/2 sticks) butter
  • 1/4 cup flour

Melt butter in large skillet.  Add onion, celery and sage and cook until done.  Add flour and cook.  Then add soup and broth.

  • 4 cups cubed cooked chicken
  • 6 cups toasted bread cubes or croutons

Put layer of chicken in bottom of greased 9 x 13-inch baking dish.  Cover with bread cubes.  Pour gravy evenly over top.  Work gravy down to chicken layer with a fork.  Bake until dressing is slightly browned, about 35 minutes at 350 degrees.

Note:  If you use flavored croutons, omit the sage in gravy.

“Let the redeemed of the Lord tell their story.”