Natchitoches Pork Pies

Natchitoches Pork Pies

1 1/2 lbs. ground pork shoulder

1/2 cup chopped onion

1 garlic clove, minced

salt & pepper, to taste

1 tsp. Cajun seasoning

dash of cayenne

1/2 cup flour

Pastry

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

3 Tbsp. vegetable shortening (I used butter)

1 large egg, beaten

1/3 cup milk

oil for frying

1.  Make Filling:  In skillet over medium heat, saute onion, garlic and pork until cooked through.  Add salt, pepper and flour; cook until almost dry.

2.  Transfer to bowl; chill.

3.  Make Pastry:  Sift together four, baking powder and salt.  Cut in shortening (butter) until it looks like coarse cornmeal. Add egg and milk; stir until it forms a ball.  On lightly floured surface, roll to 1/8 inch thickness.  Cut out rounds with a 4 inch cookie cutter or the top of a clean, empty coffee can.

4.  Heap a tablespoon of filling on each round. Dampen edges with water. Fold over to make a half moon. Seal with a fork dipped in water.  Prick top once with fork.

5.  Heat oil in fryer to 350 degrees.  Fry a couple at a time until golden - about 2 minutes on each side.  Drain on paper towels.

If you cut these out as directed, you'll have little appetizer pies. But, if you cut out larger rounds, you could have a main dish pie. I usually make 8-inch rounds.  Serve them with some Dirty Rice and a salad.

Ham & Cheese Swirls

Ham & Cheese Swirls

1 sheet frozen puff pastry, thawed

4 to 5 slices ham sandwich meat

shredded cheddar cheese

Dijon mustard

1.  Roll out pastry on a floured board. Flatten seams and stretch slightly.

2.  Spread with a thin layer of mustard. Then, lay ham in a single layer. Top with shredded cheese.

3.  Roll up lengthwise. Wrap in plastic wrap and place in the fridge for 30 minutes.

4.  Preheat oven to 375 degrees. Unwrap roll and slice into 1/2 inch widths. A serrated knife works best.

5.  Place on baking sheet and bake about 15 minutes or until golden brown. Remove from oven and serve warm.

Makes 18 to 20.

I usually make these up for hubby and I on New Year's Eve or when we really don't want a big meal - just something to snack on.  I always double this recipe. Even if they're not all eaten, they reheat well in the oven.

Sock It To Me Cake

Sock It To Me Cake

Cake

2 sticks butter, softened

2 cups sugar

1 cup sour cream

6 eggs

3 cups flour

1/4 tsp. baking soda

1/4 tsp. salt

1 Tbsp. vanilla

Filling

3/4 cup brown sugar

1 cup chopped nuts

2 tsp. cinnamon

1 tsp. ginger

1 stick butter, softened

Glaze

1 1/2 cups powdered sugar

2 Tbsp. milk

1 Tbsp. vanilla

1 Tbsp. lemon juice

1.  Preheat oven to 350 degrees.  Grease and flour a large bundt pan or an angel food pan.

2.  Sift together flour, baking soda and salt.  Set aside.

3.  Mix together filling ingredients.  Set aside.

4.  Whip sugar and butter until light and fluffy.  Add egg - 1 at a time, mixing well after each.

5.  Mix in sour cream and vanilla.  Add flour, mixing just until blended. Do not overmix.

6.  Spoon half the batter into the prepared pan.  Spoon filling around the center.

7.  Spoon remaining batter on top, making sure the filling doesn't seep out.

8.  Set the cake pan on a cookie sheet.  Bake for 1 hour to 1 hour 15 minutes.  Start checking at 35 minutes.  It's done when a toothpick comes out clean.

9.  Cool on rack for 15 minutes. Then, turn out onto a serving plate; cool completely.

10.  Meanwhile, mix up the glaze and when the cake is cool, drizzle it over the top.

Have you ever bought one of these at the store? They're okay. But, they're always better when you make your own.

Nutella Loaf Cake

Nutella Bundt Cake

3 1/2 cups flour

5 tsp. baking powder

1/2 tsp. salt

2 cup butter, softened

4 cups sugar

8 eggs

2 cup Nutella

2 cup milk

1.  Preheat oven to 350 degrees. Grease and flour 4 loaf pans (9 x 5-inch) or 2 bundt pans.

2.  Combine flour, baking powder and salt. Set aside.

3.  In mixer bowl, combine butter and sugar. Beat well.

4.  Add eggs (one at a time) and then the Nutella. Beat until fluffy.

5.  Mix in flour and milk. Mix just to combine.  Batter will be very thick.

6.  Divide between the loaf pans, filling just 3/4 full or spread into the bundt pans. Bake for 45-55 minutes. Test with a toothpick. It'll come out clean.

7.  Cool on a wire rack for 10 minutes and then turn out of pan to cool completely.

I made the bundt cakes and covered them with chocolate icing. I used Hershey's Dark Chocolate icing and it was wonderful! Normally, I would make my own. 

Adapted from a recipe from https://kirbiecravings.com/  There are alot of great recipes on her blog.

Cinnamon Turnovers

Cinnamon Turnovers

1 box Jiffy pie crust mix

butter, softened

sugar

cinnamon

1. Preheat your oven to 400 degrees.

Grease a baking sheet.

2. Mix up the pie crust as directed.

Roll it out into a large rectangle.

3. Spread butter over the dough leaving a 1/2 inch edge all around.

4. Sprinkle with sugar.

5. Sprinkle with cinnamon.

6. Roll it up from the long side. Cut into 12 to 15 pieces.

Set on the baking sheet, cut side down.

Bake for about 30 minutes. Keep an eye on them and pull them out when they look lightly browned.

There's no real recipe for these. Mom always made them when she made pies and had leftover dough. Once my sister and I were home from school, they were gone! I hope Mom put some aside for Dad!

Banana Cream Pie

Banana Cream Pie

1 baked 9 inch pie shell 

3/4 cup sugar

1/3 cup flour

1/4 tsp. salt

2 cups milk

3 egg yolks

2 Tbsp. butter

1 tsp. vanilla

4 good-sized firm bananas

1. In saucepan, combine sugar, flour, salt & milk.

Cook and stir over medium heat until it boils. Cook for 2 minutes. Remove from heat.

2. Mix in the egg yolks. Cook for 2 more minutes. Remove from heat.

3. Add butter and vanilla.  Cool.

Slice half the bananas over bottom of pie crust.

Pour half the pudding on top. Repeat layers.

Top with meringue or whipped cream. Refrigerate.

This is the recipe my Grandmother would always make. 

Mrs Dash's Chili

Mrs Dash's Chili

Have you all ever tried any of this?

Mrs. Dash has a chili seasoning out - no salt! For those of us who need to avoid as much salt as possible, this is great! For the most part, I don't buy these seasoning mixes, but this was on special, so I had to give it a shot.

You add 1 lb. of ground beef and a can of kidney beans. 

It was really, really good and so easy! 

You all should give it a try!

Mexican Lasagna

Mexican Lasagna

1 lb. shredded pork (or ground beef)

1 onion, diced

2 cloves garlic, minced

1 green bell pepper, diced

28 oz. can diced tomatoes, undrained

1 can refried beans

1 package taco seasoning

2 cups shredded mozzarella

2 cups shredded cheddar

1 1/2 cups cottage cheese

1/2 cup sour cream

1/2 tsp. cumin

1 egg

1 package raw lasagna noodles

1.  Brown pork with the taco seasoning, onion, garlic and 1/2 cup water. Cook until water is evaporated. If using ground beef, then brown beef and drain before adding other ingredients.

2.  Add green pepper, tomatoes and refried beans.  Simmer for 5 minutes.

3.  Mix cottage cheese, sour cream, cumin and egg.

4.  Mix together the mozzarella and cheddar.

5.  Now, we're going to layer everything in a 9 x 13 inch pan. Layer:

1 cup meat sauce

noodles to cover

3 cups meat sauce

noodles to cover

cottage cheese mixture

2 cups cheese

noodles to cover

2 cups meat sauce

6.  Cover with foil and bake at 350 degrees for 40 minutes. Remove foil and add remaining 2 cups cheese. Bake for 15 minutes.

7.  Let rest for 10 minutes.  Serve with taco toppings, if desired.

This is great to serve a crowd. I've made it many times and everyone always likes it.

Chicken Enchilada Casserole with Chili Gravy

Chicken Enchilada Casserole with Chili Gravy

1 1/2 lbs. chicken, cooked and chopped

1 recipe of Chili Gravy (recipe follows)

1/2 can (15 oz) corn

1/2 can (15 oz) beans (your choice)*

1/2 cup chopped onion

flour tortillas

2 cups shredded cheese

sliced black olives, optional

1.  Preheat oven to 350 degrees.

2.  Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly.

3.  Lay tortillas on top and then another thin layer of gravy.

4.  Spread chicken over this.

5.  Mix together the corn, beans and onion. Spread this over the chicken.

6.  Sprinkle on half the cheese.

7.  Top with more tortillas and another layer of gravy.

8.  Top with remaining cheese and olives.

9.  Bake for 30 minutes or until hot and bubbly.

*You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf.

Chili Gravy

1/4 cup vegetable oil

1/4 cup flour

1 tsp. black pepper

1 tsp. salt

2 tsp. cumin

2 Tbsp. chili powder

1 tsp. paprika

1 tsp. oregano

1/4 tsp. cayenne

2 cups beef stock

1.  Mix oil and flour in saucepan over medium heat until bubbly.

2.  Add spices and mix in well.

3.  Add beef stock and heat until somewhat thickened.

This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

I have doubled this recipe when we have company and made it in two pans.  I've used corn tortillas, but it really comes out better with the flour tortillas.

Cheeseburger Casserole

Cheeseburger Casserole

2 cups raw pasta

1 lb. ground beef

1 cup onion, chopped

3 cloves garlic, chopped

2 Tbsp. tomato paste or 1 cup marinara sauce

28 ounces diced tomatoes or 1 cup fresh chopped tomato

2 tsp. oil

3/4 tsp. salt

1/2 tsp. pepper

2 Tbsp. mustard

2 cups grated Cheddar cheese

1/4 cup chopped dill pickle

1.  Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. 

Cook pasta according to directions.  Drain well. 

2.  Heat oil in skillet; add onions; cook just until softened.  Stir in garlic. Stir in beef and cook until browned; season with salt and pepper.  Stir in tomato paste (or marinara sauce), tomatoes and mustard.  Cook on medium heat for about 5 minutes.

3.  Toss meat and pasta together; put into the baking dish.  Sprinkle with cheese.  Bake for about 12 minutes or until bubbly.  Top with pickles and serve.    Serves 6.

This is almost exactly like a recipe I used to make for the kids when they were at home.  I've adapted it from a recipe from the Brunch Time Baker.

https://gimmedelicious.com/

Chicken Pot Pie

Chicken Pot Pie

Pie crust for a 2 crust pie.

1/2 cup butter

1/3 cup chopped onion

1/2 cup flour

1/2 tsp salt

1/4 tsp. pepper

2 cups chicken broth

3/4 cup milk

3 cups cooked chicken, chopped

1 bag frozen mixed veggies OR chopped & cooked potatoes, carrots & peas.

1.  Preheat oven to 425 degrees. Grease a 9 inch deep pie plate.

2.  Prepare your pie crust and roll out two-thirds of it to fit into your pie plate; set aside.

3.  In skillet, melt butter; add onion and saute for 2 minutes.  Stir in flour, salt and pepper; mix well. Add broth and milk; cook until thickened. Mix in veggies and chicken.

4.  Spoon chicken mixture into your pie crust lined pan.  Fill it to the top.  Roll out remaining crust and lay on top of chicken mixture. Fold crusts together around the edges.  Make sure to cut vents in the top crust.

5.  Bake for 15 minutes or until crust starts to brown.  Cover lightly with foil and bake another 20 minutes. Let set for 10 minutes before cutting and serving.

This is absolutely wonderful!  The leftovers are just as good. 

Bacon Cheeseburger Macaroni Casserole

Bacon Cheeseburger Macaroni Casserole

5 slices bacon (I used the thick sliced)

1 lb. ground beef

3 1/2 cups macaroni

1 1/2 cup chicken broth or water

2 cups milk

1/2 tsp. salt

additional 1/4 to 3/4 c. milk, if needed

2 1/2 cups cheddar cheese, shredded

chopped onion

chopped green pepper

chopped green onion

1.  In a large pot, cook the bacon until crisp; remove from pot and drain on paper towels. Pour out all but a tablespoon of the grease.

2. Brown ground beef, onion and green pepper; drain. 

3. In the pot, add macaroni, broth(or water), milk, salt and half the bacon.

4.  Bring to a simmer; cover and cook 10 min., stirring often. If the cooking liquid is used before the macaroni is done, add additional milk. Make sure the macaroni is al dente.

5.  Add 2 cups of the cheese; stir until melted.

6.  Garnish with extra cheese, bacon and chopped green onion.

This is really good served with some green beans or a salad. 

Keep an eye on it so it doesn't boil out - you want it creamy. Add more milk if the macaroni isn't done to your liking.

Egg Rolls

Egg Rolls

2 packages of egg roll wrappers

1 or 2 packages coleslaw mix

1/3 c. each celery and onion

From here you can add whatever you want and season it to your liking.

I usually add chopped chicken or shrimp and season with McCormick's Asian seasoning and a bit of soy sauce.

Once you get everything mixed together, you roll them up (the same way you would a burrito)

Dampen the edges with just a bit of water to seal them.

I will usually stir fry mine for just a couple of minutes before I start rolling them. 

Heat your oil to 375 degrees F. Fry a couple of egg rolls at a time until they're golden brown and crispy. Drain on paper towels.

Serve with your favorite dipping sauce.

These are just as good cold as they are hot. I like to keep some in the refrigerator for a quick snack.