Cookin' Country Style

[Sharikee]

[Sharikee]

Southern Turkey Soup

Ingredients

1/2 cup uncooked elbow macaroni
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
4-1/2 teaspoons butter
1 tablespoon canola oil
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper
1 cup 2% milk
1 cup (4 ounces) shredded cheddar cheese
1 cup cubed cooked turkey
2/3 cup canned diced tomatoes and green chilies
1/3 cup frozen corn
1/3 cup frozen peas
Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.

[Sharikee]

Texas Sticky Buns

What You'll Need:

4 tablespoons (1/2 stick) butter, divided
1 tablespoon light corn syrup
1/2 cup firmly packed light brown sugar, divided
1/2 cup pecan halves
1 (10 ounce) package refrigerated pizza crust (see Note)
2 teaspoons ground cinnamon

What To Do:

Preheat oven to 350 degrees F.

In a small saucepan, combine 3 tablespoons butter, corn syrup, and 1/4 cup brown sugar over low heat, stirring constantly until butter is melted. Immediately pour into bottom of an 8- or 9-inch round cake pan, tilting pan to completely cover its bottom. Immediately arrange pecan halves flat side up over syrup. Melt remaining 1 tablespoon butter in saucepan.

Unroll pizza dough on a floured surface and brush with butter. Sprinkle with remaining 1/4 cup brown sugar and cinnamon. Starting at wide end, roll dough up jelly roll style. With a sharp knife, cut into 8 equal slices. Arrange slices cut side up in cake pan.

Bake 20 to 22 minutes, or until golden. Remove from oven and immediately invert onto a serving platter. Be careful: sugar is very hot. Allow to cool slightly and serve warm.

[Sharikee]

Corn Ice Cream

Ingredients

2 cups 2% milk
3/4 cup sugar
1/2 cup maple syrup
4 large egg yolks, lightly beaten
1 can (14-3/4 ounces) cream-style corn
1 teaspoon vanilla extract

Directions

In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 4 cups.

[Sharikee]

Memphis Style Baby Back Ribs

Rib Rub
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoon cayenne pepper

4 -5 lbs baby back ribs
1 -2 cup barbecue sauce
Directions

Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 4 to 5 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
Barbecue Sauce
A spicy, sweet-tart sauce used to baste barbecued foods; also used as an accompaniment after the food is cooked. Traditionally made with tomatoes, onion, mustard, garlic, brown sugar and vinegar. Sugar is an important ingredient because it allows the sauce to caramelize during cooking, sealing in the juices. Barbecue sauce varies by region:
Kansas City: Thick, red-brown, tomato, molasses
North Carolina: Mustard, vinegar, black pepper
Alabama: White mayonnaise base
Arkansas: Thin vinegar-tomato base, spiced with pepper, sweetened slightly with molasses
Texas: Tomato base, hot chiles, cumin, less sweet

[Sharikee]

Indian Fry Bread

Ingredients

3 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1 1⁄3 cups water, warm
vegetable oil, for frying

Directions

Mix the flour, baking powder and salt together.
Add the water and knead the dough until soft.
Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter.
Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides.
Serve with honey, or powdered sugar or cinnamon sugar.

[Sharikee]

Mac & Cheese Muffins

Ingredients

2 cups uncooked elbow macaroni
1 tablespoon butter

1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese

1 1/2 cups shredded mozzarella cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt
Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

[Sharikee]

Pudding Fruit Salad
Ingredients
1
container (4 oz) refrigerated vanilla pudding
1/2
cup Cool Whip™ frozen whipped topping, thawed
1
cup seedless green grapes, halved
1
cup miniature marshmallows
1
can (11 oz) mandarin orange segments, drained
1
can (8 oz) pineapple tidbits in juice, drained
1
cup fresh strawberries, sliced

Steps

1
In medium bowl, mix pudding and whipped topping.
2
Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.

[Sharikee]

Southwest Turkey Casserole

Ingredients

1/2 cup uncooked elbow macaroni
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
4-1/2 teaspoons butter
1 tablespoon canola oil
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper
1 cup 2% milk
1 cup (4 ounces) shredded cheddar cheese
1 cup cubed cooked turkey
2/3 cup canned diced tomatoes and green chilies
1/3 cup frozen corn
1/3 cup frozen peas

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.

[Sharikee]

Chocolate Cheesecake

Ingredients

1 package (18 ounces) ready-to-bake refrigerated triple-chocolate cookie dough
1 package (8 ounces) milk chocolate toffee bits
1 package (9-1/2 ounces) Dove dark chocolate candies
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup (6 ounces) vanilla yogurt
4 eggs, lightly beaten
1 teaspoon vanilla extract
Whipped cream

Directions

Let dough stand at room temperature for 5-10 minutes to soften. Press nine portions of dough into an ungreased 13-in. x 9-in. baking dish (save remaining dough for another use). Set aside 2 tablespoons toffee bits for garnish; sprinkle remaining toffee bits over dough.
In a microwave, melt chocolate candies; stir until smooth. In a large bowl, beat the cream cheese, milk and yogurt until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and melted chocolate. Pour over crust.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack. Refrigerate for 4 hours or overnight. Garnish with whipped cream and reserved toffee bits.

[Sharikee]

Bison Burgers
Ingredients

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3⁄4 cup dry red wine
1 lb ground buffalo meat (bison)
2 tablespoons chopped shallots
1⁄4 teaspoon coarse kosher salt
1⁄4 teaspoon dried thyme
4 hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
2 -3 tablespoons Dijon mustard (to taste)
1 small head escarole, leaves separated

Directions

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes.
Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. (Can be made 3 days ahead. Cool, cover, and chill.).
Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions on top pf burgers, dividing equally. Cover with bun tops; press lightly.

[Sharikee]

Fried Mashed Potato Balls

Ingredients

2 cups cold mashed potatoes
1 egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
1/4 cup real bacon bits
1/2 cup dry bread crumbs
Oil for frying

Directions

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm. Yield: 6 servings.

[Sharikee]

The Best Apple Cake
Ingredients

2 c. all-purpose flour
1/2 t. salt
1 T. ground cinnamon
1 T. baking powder
4 eggs
1 1/2 c. white sugar
1/2 c. vegetable oil
1/2 c. unsweetened applesauce
2 t. vanilla extract
5 apples — peeled, cored and sliced {I used Cortland apples, but most varieties should work}
cinnamon and sugar to sprinkle over the top {optional}

Directions

Preheat oven to 350* F .
In a medium bowl, mix flour, salt, cinnamon, and baking powder. Set aside.
In a large bowl, beat eggs and sugar on high speed until combined. Add in oil, applesauce, and vanilla.
Add flour mixture and mix well.
Fold in apples.
Pour batter into a greased 9×13″pan.
Sprinkle additional cinnamon and sugar over the top of the cake {optional}.
Bake for 50 to 55 minutes or until a toothpick inserted into center of cake comes out clean.