Author Archives: dixieskitchen

May18

Chicken Liver and Onions

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chickenliverandonionsChicken Liver and Onions

I don’t get hungry for liver of any kind very often, but when I do, I like chicken liver the best.  You can use baby beef liver if you prefer and you can use bacon or not.  I have made it all ways.  I don’t usually make the gravy with it, but I have given you directions for gravy if you want to make it.

  • 1/2 lb. bacon
  • 1 lb. onions, sliced
  • 1 lb. chicken liver or baby beef liver
  • 1 cup flour
  • 1 1/2 cups beef broth

Preheat oven to 200 degrees.  Fry bacon and drain, reserving bacon grease.  Keep bacon warm in oven.

Return 2 tablespoons grease to same skillet, and on medium-high heat, saute onions till translucent;  add more bacon grease 1 tablespoon at a time, if needed.  Remove onions to oven to keep warm.

Return remaining bacon grease to skillet.  Coat liver in flour, and sear in skillet over medium-high heat;  watch carefully.  As soon as liquid seeps to top of meat, turn and cook 2 minutes on other side.  Remove meat to oven to keep warm only if you are making the gravy.

Sprinkle remaining flour into hot skillet, and stir constantly until flour begins to brown, then add broth.  Boil for 1 minute, then reduce heat and simmer 1 minute longer.  Pour gravy over liver and onions, and sprinkle crumbled bacon on top.

Now, if you’re not making the gravy, when liver is done, add the onions and bacon to it and serve.  You can add the crumbled bacon in it or on it, whichever you prefer.

Serves 4.

“It is a great thing to be faithful in little things.”

May1

Banana Pudding Poke Cake

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bananapuddingpokecakeBanana Pudding Poke Cake

Oh my goodness!!!!  You can literally inhale this cake, it’s so good.  I just love poke cakes because they are so quick and easy to make.  And I love banana pudding.

  • 1 box yellow cake mix
  • 1 (3.4 oz.) pkg. instant banana pudding
  • 1 (3.4 oz.) pkg. instant vanilla pudding
  • 4 cups whole milk, divided
  • 2 large bananas, sliced thick
  • 1 (8-oz.) tub Cool Whip, thawed
  • 15-20 vanilla wafers, crushed

Prepare cake mix according to package directions for a 9 x 13 cake.  Once cake comes out of oven, allow it to cool until it’s just warm to the touch.  Then, with a wooden spoon handle, poke holes in the cake.  You want the holes to be BIG so the pudding will go down into them.

In a bowl, whisk together banana pudding with 2 cups milk.  Stir until all the lumps are gone.  Pour pudding over cake making sure you get the holes filled, gently pushing the pudding into the holes and then spread rest over the top of cake.

In another bowl, whisk vanilla pudding with 2 cups milk.  Stir until all the lumps are gone.  Add sliced bananas to pudding and mix gently.  Spread over top of cake.

Put cake into the fridge to set and cool (about 2 hours).  Once cake has cooled, spread on Cool Whip.  Top with crushed vanilla wafers.  (I put my vanilla wafers into a ziploc bag and crushed them with a rolling pin.)  Leave some bigger pieces for a little bit of crunch when you eat the cake.

(I couldn’t wait, I put my Cool Whip on before I put it in the fridge to cool, and it came out just fine)

Serves 12 to 15.

“The more we meditate on the Scriptures, the closer we’ll walk with the Savior.”

 

Apr29

Potato Salad

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potatosalad

Potato Salad

I have made potato salad for years and never followed a recipe.  My husband doesn’t like potato salad, so I’ve always made it like I like it.  Creamy, lots of eggs and slightly sweet.

So I made it this weekend and decided to write everything down as I was putting it together so I could put it on my blog.  Of course, you can leave out anything you don’t like or add anything you do.  Make it as creamy or as dry as you like, or as sweet as you like by adjusting the ingredients.  Taste as you go.

  • 5 lbs. potatoes (I used Yukon Gold, but I also like Red potatoes.  Nothing too starchy, like Russets)
  • 10 hard-boiled eggs (2 eggs for every pound of potatoes)
  • 2 cups mayonaise
  • 1/2 cup diced sweet pickles
  • 1/2 cup diced celery
  • 1/4 cup diced scallions
  • 1/4 cup sweet pickle juice
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon dry mustard

Boil potatoes with or without skin on until knife inserted into potato slides out easily.  Cool until you can handle them.  If you left the skin on, take skin off and slice or chop potatoes into a large bowl.  Dice hard-boiled eggs into bowl.

Add rest of ingredients and stir until well combined.  Refrigerate for a couple of hours.

Serves 10 to 12.

“God is a safe dwelling place in life’s storms.”

Apr18

Cheesy Salmon Chowder

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cheesysalmonchowder

Cheesy Salmon Chowder

Here I go again.  I love soup!  I do believe I could live on soup the rest of my life.  This is so delicious, you must try it.  Very easy to make too.

  • 3 tablespoons unsalted butter
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 2 cups diced potatoes
  • 2 carrots, diced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, opt.
  • 1 teaspoon dried dill weed
  • 2 (16-oz.) cans salmon, drained and flaked (I used 5 (6-oz.) cans)
  • 2 (12-oz.) cans evaporated milk
  • 1 (15-oz.) can creamed corn
  • 8 oz. shredded Cheddar cheese

Melt butter in a large pot over medium heat.  Saute onion, celery and garlic powder until onions are tender.  Stir in potatoes, carrots, broth, salt, pepper and dill weed.  Bring to a boil, and reduce heat.  Cover, and simmer 20 minutes.

Stir in salmon, evaporated milk, corn and cheese.  Cook until heated through.

Makes 8 servings.

“Accepting Jesus’ death gives me life.”

Apr9

Ranch Chicken Fingers

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ranchchickenfingersRanch Chicken Fingers

This was so delicious!!  And quick and easy!!

  • 1 cup cornflake crumbs (I made mine in the food processor)
  • 1 tablespoon chopped fresh parsley
  • 1/3 cup Ranch Dressing
  • 1 teaspoon water
  • 1 pound boneless skinless chicken breasts, cut into thin strips (or use chicken tenders)

Preheat oven to 425 degrees.  In small bowl, combine cornflake crumbs and parsley.  In separate small bowl, combine ranch dressing and water.  Dip chicken in dressing mixture, then cornflake mixture, coating well.

On baking pan lightly sprayed with nonstick cooking spray, arrange chicken.  Bake 8 minutes or until chicken in tender.

Makes 4 servings.

“Stay close to God and you will never be the same.”

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Apr8

BBQ Bacon Turkey Meatloaf

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bbqbaconturkeymeatloaf

BBQ Bacon Turkey Meatloaf

This is a really good, healthy meatloaf.  Only 215 calories and 9 grams of fat per serving.  Next time I make it, I will put the bacon in the food processor instead of dicing it.

  • 2 pounds ground turkey
  • 12 slices turkey bacon, diced
  • 1 cup quick-cooking oats, uncooked
  • 1 medium onion, finely chopped
  • 1/2 cup barbecue sauce
  • 2 large egg whites
  • 1 tablespoon Worcestgershire sauce

Mix all ingredients in large bowl.  Press mixture into ungreased 9 x 5-inch loaf pan.  Top with additional barbecue sauce, if desired.  Bake at 375 degrees for 1 hour 15 minutes.  Allow to stand 10 minutes before slicing.

Makes 10 servings.

Note:  Meatloaf ingredients may be combined 1 day ahead and refrigerated.  Bake at 375 degrees for 1 1/2 hours.

“Stay close to God and you will never be the same.”

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Apr8

Heavenly Angel Food Cake / Lemon Cream Cheese Frosting

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heavenlyangelfoodcakeHeavenly Angel Food Cake / Lemon Cream Cheese Frosting

This is a classic angel food cake that I made for Easter.  I made it in a 9″ x 13″ baking pan, but you may also bake it in an ungreased angel food cake pan or in 3 ungreased (9-inch) round pans.  The cake and frosting are delicous, but my husband and I thought the frosting was too sweet.  My daughter loved it.  I think, though, it would be good for a drizzle over a hot cake.

This makes quite a large cake.  Bigger than an angel food cake mix.  I beat my egg whites in my mixer and they came right to the top of my pan.  Then I transferred them to a bigger bowl to fold in the sugar mixture.

This was such a good angel food cake mix, I am anxious to try it some different ways.

  • 2 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 1/2 cups egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice

Preheat oven to 375 degrees.  Line bottom and sides of a 13″ x 9″ pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan.  (Do not grease pan or foil.)  Sift together first 3 ingredients.

Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form.  Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition.  Fold in vanilla and lemon juice.  Spoon batter into prepared pan.  (Pan will be very full.  The batter will reach almost to the top of the pan.)

Bake at 375 degrees on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean.  Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool.  Remove pan; peel foil off cake.  Transfer cake to a serving platter.  Spread Lemon-Cream Cheese Frosting evenly over top of cake.  Garnish, if desired.

Times for angel food cake pan is also 30 to 35 minutes, and 9-inch round pans is 15 to a18 minutes.

Serves 15.

Lemon-Cream Cheese Frosting

  • 1 1/2 (8-oz) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1/4 cup fresh lemon juice
  • 1 (16-oz) package powdered sugar
  • 2 teaspoons lemon zest

Beat cream cheese and butter at medium speed with an electric mixer until creamy; add lemon juice, beating just until blended.  Gradually add powdered sugar, beating a low speed until blended; stir in lemon zest.

“Stay close to God and you will never be the same.”

Apr3

Chicken Tetrazzini

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chickentetrazzini2chickentetrazzinaChicken Tetrazzini

We were guests for dinner at my daughter’s home last week.  This is what she cooked and it was really delicious.  I had to put it on my blog so I can fix it sometime in the future.

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg, opt.
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan cheese
  • 1/4 cup dried Italian-style breadcrumbs

Preheat oven to 450 degrees.

Spread 1 tablespoon of butter over a 9″ x 13″ baking dish.  Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat.  Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.  Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.  Transfer the chicken to a plate to cool slightly.  Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan.  Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes.  Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.  Add the wine and simmer until it evaporates, about 2 minutes.  Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat.  Add the flour and whisk for 2 minutes.  Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper.  Increase the heat to high. Cover and bring to a boil.  Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil.  Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.  Drain.  Add the linguine, sauce, peas, and parsley to the chicken mixture.  Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish.  Stir the cheese and breadcrumbs in a small bowl to blend.  Sprinkle the cheese mixture over the pasta.  Dot with the remaining 3 tablespoons of butter.  Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Serves 8 to 12.

“We honor God’s name when we call Him our Father and live like His children.”

 

Apr1

Pull-Apart Biscuit Bread

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pullapartbiscuitbread

 

Pull-Apart Biscuit Bread

This is the bread I made for our Easter dinner.  It was really yummy!

  • 1/2 cup unsalted butter
  • 1/3 cup minced green onion (I minced mine in the food processor)
  • 4 (7.5 oz.) cans refrigerated biscuits

Preheat oven to 350 degrees.

In small saucepan over medium heat, melt butter;  add green onions;  cook until tender, stirring occasionally.  Remove saucepan from heat.

Dip each biscuit into butter mixture; fold in half.  Arrange biscuits in rows, folded edge down, in one layer in 12″ x 8″ baking pan.  Bake 25 minutes or until browned.  Remove bread from pan.  Serve bread warm.  Let each person pull biscuit from loaf.

Makes 20 servings.

“We honor God’s name when we call Him our Father and live like His children.”

 

Mar25

Millionaire Pie

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pineapplepie

Millionaire Pie

This is a Furr’s Cafeteria special.  It tastes like a million bucks.  Mine turned out slightly tart, but most of my guests agreed it was good that way.  So if you would like it a little sweeter, add a little more sugar.  Like an extra tablespoon in the filling and an extra tablespoon in the whipped cream.  Also, next time I make it, I will put a little more whipped cream in the filling and not so much on top.  But however you make it, it is delicious!

Crust

  • 12 Pecan Sandies, broken into rough pieces
  • 1/2 cup pecans, chopped
  • 2 tablespoons unsalted butter, melted and cooled

Pie

  • 1 (20-oz.) can crushed pineapple packed in juice
  • 1/2 cup plus 1 tablespoon sugar
  • Salt
  • 3 large egg yolks
  • 1 (3-oz.) box pineapple-flavored jello
  • 1 cup frozen pineapple juice concentrate, thawed
  • 2 cups heavy cream, chilled

Heat oven to 350 degrees.  Process cookies and pecans in food processor to fine crumbs.  Add butter and pulse until combined.  Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of a 9-inch pie plate and refrigerate until firm, about 20 minutes.  Bake until lightly browned and set, about 15 minutes.  Let the crust cool to room tempeature on a wire rack.

Cook the pineapple, 1/4 cup sugar, and a pinch salt in a large nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates and the pineapple is lightly browned, about 15 minutes.  Scrape the mixture into the food processor and process until very smooth, about 1 minute, set aside.

Whisk the egg yolks, 1/4 cup more sugar, and 1/4 teaspoon salt in a medium bowl.  Combine the jello and 1/2 cup of the pineapple juice concentrate in a medium sauce pan and let sit until the jello softens, about 5 minutes.  Cook over medium heat until the jello dissolves and the mixture is very hot but not boiling, about 2 minutes.  Whisking vigorously, slowly add the jello mixture to the egg yolks.  Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.  Off the heat, stir in the remaining 1/2 pineapple mixture.  Pour into a clean large bowl and refrigerate until set, about 1 1/2 hours.

With an electric mixer on medium-high speed, whip the cream and remaining 1 tablespoon sugar to stiff peaks, about 3 minutes.  Whisk 1 cup of the whipped cream into the jello mixture until completely incorporated.  Using a rubber spatula, fold 1 cup more whipped cream into the jello mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell and smooth the top.  Spread the remaining whipped cream evenly over the filling and refrigerate until chilled and set, at least 4 hours.  Serve.

Serves 8.

“Respect for authority brings glory to God.”

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