Ingredients

• 1 cup milk (110 degrees F.)
• 1/2 cup butter, room temperature
• 2 eggs, room temperature and lightly beaten
• 3/4 teaspoon salt
• 4 cups bread flour
• 3 teaspoons instant yeast
• 1/4 cup sugar

Directions

1. Place all ingredients in bread pan of your bread machine.
2. Select dough setting and press start.
3. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface (or use nonstick cooking spray).
4. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.
5. After resting, divide the dough into 16 pieces; shape as desired.
6. Preheat oven to 375 degrees.
7. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes.
8. Bake approximately 20 minutes or until nicely browned.

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This is a Paula Deen Recipe and it’s FANTASTIC! The shrimp come out crispy, and very flavorful!! I can’t wait to make these again!!

Ingredients:

• 1 cup milk
• 1 cup buttermilk
• 1 cup hot sauce
• 2 cups self-rising flour
• 1/4 cup self-rising cornmeal
• 1 tablespoons coarse ground black pepper
• 1 tablespoons salt
• 2 pounds medium shrimp, peeled and deveined with tails left on
• Peanut oil, for frying (I used vegetable)

Directions:

Preheat oil to 375 degrees F.
Line a baking tray with paper towels and set aside. In a shallow baking dish, whisk together milk, buttermilk and hot sauce. In a separate shallow baking dish, whisk together flour, cornmeal, pepper and salt. Make sure your shrimp are dry and dredge in the dry mixture first, then wet mixture and finally the dry mixture again. Shake off excess between each dredging.

Deep-fry in batches, but do not overload the fryer. Fry for 2 minutes or until golden brown. Remove from oil with a slotted spoon and drain on the paper towel lined baking tray. Serve warm.

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Ingredients:

• 5 (6 inch) pita bread rounds
• 1-2 tablespoon minced fresh garlic (or use about 1 teaspoon garlic powder)
• 1/4 cup olive oil (can use vegetable oil)
• salt
• black pepper (optional)

Directions:

1.      Split the pita rounds to make 10 rounds.

2.     Set oven to 400 degrees F (set oven rack to lowest position).

3.     In a small bowl stir the oil with the fresh garlic (or garlic powder) brush lightly over both sides of the rounds.

4.     Sprinkle lightly with salt and pepper if desired.

5.     Slice each round into 6 wedges (I use a pizza cutter for this) then place on a baking sheet in a single layer.

6.     Bake for about 6-8 minutes or until lightly browned and crisp (watch closely these brown fast).

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This is such a great recipe for chicken broth. I am a firm believer in making my own chicken broth. Then not only do I have the chicken in the freezer on hand any time I need it, but I also have the broth on hand in the freezer. I don’t like to purchase, it’s expensive… lacks flavor, and it’s full of extra stuff you don’t need. Thanks for the recipe Ms. Kitty!

Ingredients

• 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
• 2 large onions, do not peel the skin off, and cut in large pieces
• 2 large unpeeled carrots, washed
• 2 large celery ribs, cut in half
• 10-12 peppercorns
• 1 head garlic, broken into cloves (can leave the skin on)
• 2 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions

1. Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. At this point you can transfer to a crockpot.
6. Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
7. Adjust salt to suit taste.
8. After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
9. Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
10. THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
11. Remove any fat that has gathered on top.
12. Heat again until just to a liquid (this will make it easier to strain).
13. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
14. Let cool completely and freeze in containers.

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This is a recipe my Mom copied from a German restaurant she and my Dad ate at in New Braunfels, TX. It’s such a simple, yet yummy recipe! I love it soooo much!! It’s creamy and flavorful.

Ingredients:

• 16oz Fresh Caulifour
• 1 cup chopped Celery
• 1 cup chopped Onion
• 20oz Velveeta Cheese cubed
• 1 1/2 cups Milk

Directions:

1. Rinse cauliflour in water and break into florettes
2. Put in a pot along with the chopped onion, and celery
3. Add enough water to steam the vegetables
4. Steam the vegetables for 20 minutes
5. Add cheese and stir until melted
6. Add milk and stir
7. Keep stiring until the cheese and milk meld together
8. Heat until warmed through and serve

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