These are the ingredients you will need (plus some water)
Put 1/2 cup of water in the bottom of the Instant Pot to steam the wings.
Place on POULTRY and High pressure for 5 minutes. It will take about 10 minutes to fill up with pressure before the countdown starts.
Chop up your parsley to start making your sauce.
Place minced garlic in melted butter (1/2 tsp of the jarred stuff equals 1 clove of garlic)
Place 1/2 cup of parmesan in the mixture
2 tbsp of parsley
and 1/2 tsp of red pepper flakes
Place half of the sauce on the wings when they finish in the Instant Pot before placing in the broiler.
Once golden brown, toss in the rest of the wing sauce.
Enjoy with an ice cold beverage, ranch or blue cheese.
The ingredients you'll need are sour cream and onion chips (bonus: you get to eat what's leftover!), an egg, butter, chicken and milk.
Start by preheating the oven to 350 degrees. Then crush up your potato chips and place in a shallow dish.
Next, cut chicken into cubes
Crack an egg and mix together with milk
Set up your dredging station. Place chicken cubes in egg/milk mixture then coat completely with crushed chips. Place on baking sheet.
Pour melted butter over chicken and bake at 350 degrees for 15 to 18 minutes.
The ingredients you will need are: one box of yellow cake mix, one small box of vanilla instant pudding and one box of chocolate instant pudding, 3 eggs, 1/3 cup of vegetable oil, 1 1/2 cup of milk and 6 ounces of milk chocolate chips (and maybe a couple of extras for a SCHNACK!)
Grease and flour your bundt pan and set it aside. You can also use cocoa powder instead of flour to keep that chocolate flavor going.
Mix together yellow cake mix
1/3 cup of vegetable oil
1 1/2 cup of milk
3 eggs (I like to beat them beforehand)
Mix all the ingredients together in stand mixer or with hand mixer. Then fold in the chocolate chips.
Maybe you'll get a hand from Mickey (Thanks Missy :))
Pour all into the bundt pan and bake at 350 degrees for 45 minutes
This is what you get!! Delicious, moist, chocolatey slices! You won't regret it!
Sausage Balls require little ingredients! You will need 1/2 lb of shredded cheddar cheese, sausage of your choice. I chose turkey sausage to lighten it up a little, but you can always do hot sausage, mild or a mixture of both! You will also need Bisquick (I bought gluten free because that's all Target had in stock).
Lightly grease your pans or aluminum foil (I don't like to scrub pans so I use ALLLLL the aluminum foil)
Shred about 1/2 block of cheddar cheese (or just buy a bag of cheddar cheese)
I'm partial to freshly shredded cheese because its much creamer and melts beautifully!
Combine 1 lb of turkey sausage
with one cup of Bisquick
and 3 tbsp of water
Don't forget about your cheese! Mix all the ingredients together. It's super easy using a stand mixer, just be sure to mix in the remaining Bisquick that falls to the bottom of the bowl. If you don't have a mixer, your hands are a great tool to mix with!
Once it's mixed start to roll mixture out into small balls
Bake at 400 degrees for 15 minutes. Or if you decide to freeze them, bake for 25 minutes.
You will need: grated parmesan cheese, minced garlic, one egg, salt, Italian seasoning (or basil and oregano) and riced cauliflower.
I prefer to buy the frozen bags of riced cauliflower. With those you will place the bag in the microwave for about 5 minutes and steam.
Take the bag of steamed, riced cauliflower out of the microwave and pat dry (be careful because it is very hot when it comes out of the microwave!)
Add one egg to riced cauliflower
Next you'll add in 1/2 tsp of oregano
then 1/2 tsp of basil
Now 1/2 tsp of minced garlic or you can substitute garlic powder
Add in 1/2 cup of grated parmesan cheese
1/2 tsp of salt goes in last
Mix it all together (with a little help from Mickey Mouse!)
Spread the mixture or pat it out onto a greased, lined baking sheet. DO NOT USE A PIZZA STONE, it will definitely stick! Bake at 400 for about 30 minutes or until it is golden brown.
Once the pizza crust is baked, add on pizza sauce, cheese and your favorite toppings and bake for another 5-7 minutes until cheese is melted.
This cookbook is the second oldest cookbook I have. It is circa 1946 and was published by the Virginia Chapter of the Home Demonstrators Club. The chapters existed all over the United States and were groups of home makers who gathered to learn about cleaning trends, etiquette and of course, new recipes. In looking through this cookbook, I definitely have my work cut out for me! So many ingredients have changed over the years. For example, figured out what "sweet milk" is today started a whole debate between my parents (turns out it's just whole milk). This Banana Pudding recipe didn't require as much shifting, so here's how it goes:
You will need a small box of vanilla wafers, 3 medium bananas, 2 cups milk, 1/4 tsp salt, 1 1/2 tsp lemon juice, 1/3 cup flour, 2 eggs (separated), 3/4 cup + 2 tbsp sugar.
Start by combining sugar....
Using a double boiler (which is essentially just a pot of simmering water with a mixing bowl on top. Be sure the water is 2-3 inches from the bottom of the mixing bowl. The intent is to slowly warm your mixtures with steam versus direct heat for a more even melt.)
Warm milk in double boiler. Then gradually add in dry ingredients. Stir constantly for 15 minutes until thick (be sure your mixture is hot enough to actually thicken) then stir occasionally.
Personally my custard was not getting thick enough in the double boiler because it wasn't quite hot enough. So, I transferred it into a pot on very low heat, then it thickened right up!
Once your custard has thickened, remove from heat and stir in 2 egg yolks. Cook for 2 minutes then turn off the heat.
For a little extra sweetness, add in 1 tsp of vanilla
and your 1 1/2 tsp lemon juice. Set custard aside and let cool.
Now at this stage, it really starts to look like that banana pudding you know! Line an 8x8 baking dish with vanilla wafers.
and your sliced bananas
Then alternate vanilla wafers, bananas and custard. Be sure to end with custard.
Now is the fun part! If you have a stand mixer, then this process is soooo quick! Add your two egg whites and two tbsps of sugar. Beat on medium to high power
Until you have this beautiful, stiff, fluffy peak of meringue!
Spread meringue on top of custard. Bake at 325 for 15-20 minutes.
When you take this out of the oven, you'll see that beautiful meringue browned on top! Now at this point you can eat it hot or you can place it in the refrigerator for a couple of hours to eat cold. I prefer it cold, but my dad grew up eating it hot. Either way you eat it...ENJOY IT!
You will need flour, baking powder, buttermilk, salt, active dry yeast, baking soda, sugar and shortening. Tip: Crisco bars are exactly one cup and much easier to store than the cans of shortening!
Add active dry yeast to 1/4 cup warm water to dissolve. Work on dry ingredients while this dissolves.
Sift together 5 cups of flour, 3 teaspoon. baking powder, 1 teaspoon. baking soda, 1 teaspoon salt and 3 tablespoon sugar.
Or if you're like me, you'll only sift half of it and get that time back in your life.....
Add 1 cup shortening. These Crisco bars are wonderful! They don't take up too much space in the pantry and they are so much easier to measure!
Cut shortening into dry ingredients until well combined
Add in 2 cups of buttermilk
Don't think I forgot about that yeast we had growing. Add that in with buttermilk and dry ingredients.
Now that mixture looks like it's going to become biscuits. Knead the dough flouring a little as you go. Be sure not to add too much flour like I did :( It will not rise properly.
Flour a surface large enough to roll out the dough. Roll it out to your desired thickness
Cut out biscuits with a biscuit cutter or in my case, a cup! Be sure to flour the rim of the cup before you cut them out.
Place biscuits on a lightly greased sheet pan and let rise for about an hour. Then bake at 425 for 15-20 minutes. A note left in my cookbook states you can make the dough the night before and cut biscuits when ready to bake. Below is the finished product! The flavor was there, next time I will just use a bit less flour. But these are definitely still a winner!
The ingredients you'll need are: 2 blocks of cream cheese, vanilla extract, one egg (separated), ground cinnamon and two cans of crescent rolls.
To start, grease a 13x9 pan (or maybe a 11X9 which I think is what I have). Roll out one can of crescent rolls on the bottom on the pan.
Next we'll make the filling. Place two 8oz blocks of cream cheese in bowl.
Add in 3/4 cups of sugar
Add in 1 tsp of vanilla
Add in egg yolk. Be sure to save the egg white as we'll need that a little later.
Mix up all ingredients in mixing bowl until smooth. It'll look a little something like this. (If you don't have a stand mixer, I would highly suggest it! A lot less clean up than a hand mixer.)
Spread that yummy cream cheese mixture on top of the first crescent rolls.
Take the second can of crescent rolls and unroll on top of the cream cheese mixture.
Now it's time to use those egg whites. Whisk egg whites in small bowl until they become frothy. Then pour over the crescent rolls.
This is where Starbucks really gets a run for their money...cinnamon sugar topping! Mix together 1/4 cup of sugar with 1/2 tsp of cinnamon.
Sprinkle cinnamon sugar all over the top! If you're feeling a little nutty, you can put 1/2 cup of your favorite chopped nuts on top as well. They provide a really nice crunch to the danish.
Get that bad boy in the oven at 350 degrees for 30 minutes.
This is the kind of magic that exits the oven after 30 minutes! This serves 6-8 people so it's great for a breakfast gathering or just for an easy weekday breakfast. ENJOY!
Ingredients for Sausage & Rice Casserole are above, with the exception of some water. A very easy recipe with only 8 ingredients!
Start by preheating your oven to 325 degrees. Brown package of turkey sausage over medium heat then drain off excess fat. I used mild sausage, but if you like a little heat get that hot sausage!
Lightly grease a 13x9 casserole dish
Add in 1 cup uncooked rice. Be sure it goes on the bottom so it has the opportunity to cook all the way through.
Add in 10.5 oz can of Cream of Chicken soup
Then a 10.5oz can of Cream of Mushroom soup
Now take one of the soup cans and fill it with water and pour water into the casserole dish with the other ingredients.
Chop up 1 cup of celery.....and 1/2 cup of onion
Add in all the remaining ingredients, so celery, onion and turkey sausage.
And don't forget your seasoning!
Bake for 2 hours at 325 degrees and you get this lovely product below!
I'll admit when the casserole came out of the oven, I freaked a bit. I could see pieces of rice on top that were quite crispy. But when you scoop out a portion, you see all that tender rice under there! This recipe makes 8-10 servings, so thankfully this makes really great leftovers. ENJOY!
Church cookbooks are literally the bread and butter of the South. This cookbook, which has a photo of my Nana on it, is my all-time favorite! I grew up with my mom and Nana making lots of recipes from this cookbook. Not only did they make recipes from it, they also contributed quite a few recipes. This barbecue cups recipe came from the Heaven's Bounty cookbook. It goes a little like this:
Preheat the oven to 400 degrees. Start by browning your ground turkey in a pan over medium heat.
Once you've browned your meat and drained off the excess grease. Measure out 1/2 cup of your favorite barbecue sauce.
Add barbecue sauce and 1 tablespoon....
...make that 2 tablespoons of brown sugar and 1 tablespoon of minced onion (not pictured)
Now mix all that goodness together!
It's time to pop open those flaky biscuits and mold them into your lightly greased muffin tin (So the recipe my mom uses says an ungreased muffin tin, but I'm too afraid to try that). Be sure your biscuits come over the edges of the cups.
Load up those biscuits with that delicious looking meat mixture
Top with grated cheese, if you think you've added enough, then just keep sprinkling. Throw those beauties in the oven for 10-12 minutes or until the biscuits puff up. Once they come out of the oven, it's time to ENJOY!
Welcome to Cook Like Grandma! Join me as I explore my grandmother's recipes and other family favorites!