The Elvis Supreme

May 12, 2014 Leave a Comment
The Elvis Supreme Brownie

The Elvis Supreme Brownie

 

EveryDay with Rachael Ray

 

My cousin, Paul had taken me to see Elvis Presley Live in concert at Madison Square Garden, June 10, 1972.  It’s a day I will NEVER forget! Well, back to today…Rachael Ray has THE ELVIS SUPREME as one of her mind-blowing brownies featured in her May, 2014 magazine.  I can’t wait to make it.

The Elvis Supreme Recipe

Fudgy One-Pot Brownies

1 ½ sticks butter

1 ¾ cups sugar

1 ½ pure vanilla

¼ tsp. salt

3 eggs

1 cup natural unsweetened cocoa powder

 1/3 cup flour

Preheat the oven to 350 F.  Line an 8 inch square baking pan with foil, leaving a 2 inch overhang.  Coat the foil with cooking spray.

In a medium saucepan, melt the butter over medium heat, when melted; take pan out of the oven.

Next, whisk in the sugar, vanilla and salt.  Whisk until creamy, about 1 minute.  Add the eggs, one at a time, whisking well between additions.  Add the cocoa powder and flour; stir until just blended.  Pour into the pan.

Bake the brownies until a tester inserted into the center comes out with moist crumbs attached, 40 to 45 minutes.  Cool in the pan set on a wire rack.

The Elvis Supreme

¾ cup confectioners’ sugar

½ cup peanut butter (NOT natural)

½ stick butter, room temperature

½ tsp. pure vanilla

Banana chips

4-5 strips bacon, cooked

Beat together the confectioners’ sugar, butter and vanilla.  Spread over cooled brownies in the pan.  Top with banana chips and crumbled bacon.

Put the pan of brownies it the refrigerator for 30 minutes.  Using the foil overhang, lift the brownies out of the pan.  Cut into squares, and enjoy.

 

(Recipe for Fudgy One-Pot Brownie/The Elvis Supreme was in Take A Bit Outta Life!  EveryDay with Rachael Ray, May 2014)

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Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment
Chicken & Shrimp Fettuccine

Chicken & Shrimp Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company.  You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

 

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

 

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear.  Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.  Drain fettuccine and add to skillet.  Stir in the chicken and shrimp; heat through.  Remove from the heat.  Sprinkle with bacon and remaining cheese.       5 serving

 

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

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Baked Potato Cheddar Soup

January 11, 2014 Leave a Comment
Baked Potato Cheddar Soup

Baked Potato Cheddar Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

A few simple kitchen staples makes for an impressive soup.  Use a better-quality yellow cheddar cheese; it adds greater depth of color and flavor to this dish.

       Kristin Reynolds                                                                               Van Buren, Arkansas

 

Baked Potato Cheddar Soup Recipe

Baked Potato Cheddar Soup

1/3 cup flour

3 cups milk

2 large potatoes, baked, peeled and coarsely mashed (1 ½ lbs.)

1/3 cup plus 2 Tbsp. shredded cheddar cheese, divided

½ tsp. salt

¼ tsp. pepper

½ cup Daisy Brand Sour Cream

½ cup thinly green onions, divided

Crumbled cooked bacon, optional

In a large saucepan, whisk flour and milk until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the potatoes, 1/3 cup cheese, salt and pepper.  Cook over medium heat for 2-3 minutes or until cheese is melted.

Remove from the heat.  Stir in sour cream and ¼ cup onions until blended.  Cover; cook over medium heat for 10-12 minutes or until heated through (DO NOT BOIL).  Garnish with remaining cheese, onions and bacon.                    4 servings

 

(Recipe for Baked Potato Cheddar Soup came from Taste of Home (tasteofhome.com)

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Bacon-and-Cheese Cornbread Pudding

December 28, 2013 Leave a Comment
Bacon-and Cheese Cornbread Pudding

Bacon-and-Cheese Cornbread Pudding

 

This dish can be prepared in advance; it can also be assembled the night before and cooked before you’re ready to serve it.

Bacon-and-Cheese Cornbread Pudding Recipe

 

Bacon-and-Cheese Cornbread Pudding

3 large eggs, divided

3 cups milk, divided

1 (8.5 oz.) box cornbread mix

6 pieces bacon

2 cups shredded reduced-fat Cheddar cheese

¼ cup thinly sliced scallions

 

Preheat the oven to 400 F.  Coat a deep-dish pie plate with cooking spray.

Lightly beat 1 egg with 1 cup of milk; stir in the cornbread mix and let stand 5 minutes to allow some (not all) of the lumps to dissolve.  Transfer to the pie dish and bake until a toothpick stuck in the center comes out clean, about 17 to 20 minutes.  Remove from oven, reduce oven temperature to 50 degrees, and allow cornbread to cool, cut in 1 inch pieces.

Cook the bacon; drain on paper towel and crumble.

Beat the remaining 2 eggs with a fork; stir in the remaining 2 cups of milk and cheese.  Add the cornbread, bacon and scallions; allow to stand 10 minutes, stirring occasionally, until the cornbread becomes soggy.

Wipe out the pie dish and again coat with cooking spray.  Pour the bread pudding mixture into the prepared pan and bake until the center is just set and a toothpick comes out clean, about 40 minutes.  Allow to cool slightly before cutting into wedges to serve.             8 servings

 

(Recipe for Bacon-and-Cheese Cornbread Pudding was is Newsday, December, 2013)

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Sam and Omie’s Clam Chowder

November 5, 2013 Leave a Comment

 

Sam and Omie's Clam Chowder

Sam and Omie’s Clam Chowder

Richard Wiese, host of the TV series “Born to Explore”, shares a recipe for “Sam and Omie’s Clam Chowder”, a North Carolina Outer Bank’s and fall favorite:

 

Sam and Omie’s Clam Chowder Recipe

 

Sam and Omie’s Clam Chowder

7 strips bacon

2 cups chopped onions

2 cups chopped celery

4 lbs. diced potatoes

8-10 cups clam juice

4 clove chopped garlic

1 dash Italian seasoning

Salt and pepper to taste

8-10 cups chopped clams

 

Brown bacon then remove from pot, add veggies, garlic, seasonings.  Wait until all softens, then add clam juice.

Bring to a boil; and add potatoes and chopped clams.

 

(Recipe for Sam and Omie’s Clam Chowder was in USA Today, November 3, 2013)

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Aloha Burgers

June 28, 2013 Leave a Comment
Aloha Burgers

Aloha Burgers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love hamburgers and pineapple, so it just seemed natural for me to combine them.  My family frequently requests these unique burgers.  It’s a nice change of pace from the same old boring hamburger.

                Joi McKim-Jones                                                                                              Walkoloa, Hawaii

               

Aloha Burgers Recipe

Aloha Burgers

1 can (8 oz.) sliced pineapple

¾ cup reduced-sodium teriyaki sauce

1 lb. ground beef

1 large sweet onion, sliced

1 Tbsp. butter

4 lettuce leaves

4 sesame seed or onion buns, split and toasted

4 slices Swiss cheese

4 bacon strips, cooked

 

Drain pineapple juice into a small bowl; add teriyaki sauce.  Place 3 tablespoons in a resealable plastic bag.  Add pineapple; toss to coat and set aside.

Shape beef into four patties; place in an 8 inch square baking dish.  Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.

Drain and discard teriyaki marinade.  Grill, covered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until a thermometer reads 160 F. and juices run clear.  Meanwhile, in a small skillet, sauté onion in butter until tender, about 5 minutes; set aside.

Drain and discard pineapple marinade.  Place pineapple on grill or under broiler to heat through.  Layer with lettuce and onion on bottom of buns.  Top with burgers, cheese, pineapple and bacon.  Replace tops.       4 servings

(Recipe for Aloha Burgers was in tasteofhome.com)

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Ham and Corn Chowder

April 7, 2013 Leave a Comment
Ham and Corn Chowder

Ham and Corn Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

My mother is an excellent cook who rarely follows a recipe exactly.  My two sisters and I do the same thing, adding something here, omitting something there.  With this soup, I something leave out the bacon and butter, and have used canned corn and creamed corn with good results.  We like to eat this soup with big soft hot pretzels instead of crackers.

Sharon Rose Brand                                                                         Stayton, Oregon

 

Ham and Corn Chowder Recipe

Ham and Corn Chowder

8 bacon strips, cut into 1 inch pieces

1 medium onion, finely chopped

1 cup sliced celery

½ cup diced green pepper

3 cups cubed peeled potatoes (about 3 medium)

3 cups chicken broth

4 cups whole milk, divided

4 cups fresh or frozen whole kernel corn, divided

2 cups cubed fully cooked ham

2 Tbsp. butter

3 Tbsp. minced fresh parsley

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. hot pepper sauce, optional

In a large saucepan, cook bacon until crisp.  Remove bacon to paper towel to drain, reserving ¼ cup drippings in pan.  Sauté the onion, celery and green pepper in drippings for 5 minutes.  Add potatoes and broth.  Reduce heat; cover and simmer for 10 minutes.

Place ½ cup milk and 2 cups corn in blender; cover and process until pureed.  Pour into saucepan.  Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender.  Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through.  Garnish with bacon.

10-12 servings

(Recipe for Ham and Corn Chowder was on www.tasteofhome.com)

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