Chicken cheddar cheese pinwheels

Ingredients: ¼ cup of mayonnaise, ¼ cup of pickle relish, 2 TBs of sour cream, ½ tsp of salt, ¼ tsp pepper, 3 (12-inch) flour tortillas, ½ pound thinly sliced deli chicken, 1 package of cheddar cheese, and 3 large leaves of romaine lettuce.

 

In a bowl stir together mayonnaise and the next four ingredients. Spread mixture onto the whole tortilla, then chicken, lettuce and the cheese. Roll up tightly and then refrigerate overnight. The next day you can cut it up.  Enjoy!


This recipe is found in Paula Deen’s Magazine May/June 2015 page 66.

Strawberry-Pecan-Spinach Salad

 

Ingredients: ¼ cup of vinegar, 1 TBs of chopped onion, 2 teaspoon of mustard, 1 tsp of brown sugar, ½ tsp salt, ¼ tsp of ground red pepper, ½ cup of olive oil, 1 TBs of poppy seeds, 4 cup of fresh baby spinach, 2 cups of strawberries, 1 cup of toasted pecans, and ½ cup crumbled feta cheese.

In a blender combine together vinegar and the next five ingredients; process until smooth. Then add the oil slowly until combined and stir in the poppy seeds. Refrigerate if needed.

In a large bowl toss together the spinach and the remaining ingredients.

Then drizzle the with the poppy seed dressing, and enjoy!

This recipe is found in Paula Deens magazine May/June 2015 page 63.



Crunchy garlic bread

Ingredients: 1 loaves of French bread, 1 cup of butter softened, ½ cup of parmesan cheese shredded, 2 TBs of green onion, 2 TBs of dried parsley, and 1 TBs of garlic salt or garlic powder.

  

You preheat the oven to 400 degrees. Then you slice the bread into 1-inch thick slices, but do not cut all the way through. In a small bowl stir together the butter the parmesan cheese, the green onions, dried parsley, and the garlic salt or powder. Spread the garlic mixture on the bread. Bake for 10 min take out cool then enjoy. The recipe is found in Paula Deen’s magazine May/ June 2015 on page 29.

Sweet pea hummus

Ingredients: 2 cups of peas thawed, 1(16-ounce) can chick peas, rinsed and drained, ¼ cup of fresh lemon juice, ¼ cup of olive oil, ¼ cup of tahini, 2 cloves of garlic minced, 2 tablespoon chopped fresh cilantro, and  ½ tsp salt.

 In a food processor I blended a whole can of sweet peas, a whole can of chick peas, with lemon juice, olive oil, tahini, garlic, cilantro, and salt.  The recipe is found in Paula Deen’s magazine July/ August 2015 page 58.

Broccoli, Bacon, and Spinach Salad

Ingredients: 1(16oz) package bacon, ¾ cup of mayonnaise, ½ cup of 1 package of spinach honey, 1/3 cup of Dijon mustard, 2(12oz) packages of fresh broccoli florets, 1 cup of cheddar cheese shredded.

You first cook the bacon over medium heat until browned or crisped. I had bacon already cooked. I cut the broccoli into bite size pieces, put a little bit of the spinach in, crumbled the bacon over it and put the cheese on top.

In a bowl mix the honey, mustard, and mayonnaise together. Then pour over the broccoli and spinach mixture. (Hint I did half of the mustard and mayonnaise because my mom doesn’t like mustard, but you can do the whole thing if you like mustard.)

It’s found in Paula Deen’s July/ August 2015 magazine on page 25.

Chocolate-hazelnut Éclair cake

Ingredients: 2 packages of white chocolate pudding mix, 3 cups of milk, 1 teaspoon of vanilla extract, 1(8oz) container of frozen whipped topping, thawed, 1(7oz) jar of marshmallow crème, 1 package of graham crackers, 1 cup of bittersweet chocolate, 1 jar of chocolate-hazelnut spread, 1 and 1/3 cups of chocolate syrup.

I first mixed the 2 pudding mixes together with milk and vanilla in a large bowl. Then I mixed the whipped topping with a jar of Marshmallow cream. Then I mix the whipped topping mixture into the pudding.

In a 13x9 inch freezer safe baking dish arrange one third of the graham crackers in an even layer to cover the dish. Spread half of the pudding mixture over the crackers. Then sprinkle half of grated chocolate. Repeat layers and top with graham crackers on top.

In a medium bowl beat the chocolate- hazelnut spread with the chocolate syrup. Then spread over the graham crackers. Cover pan and freeze for 8 hours.

The recipe is found in Paula Deen’s May/June 2015 magazine on page 56.

Tea Party at the Doyles!

 

 

Bread making!

I have been learning how to make bread...

 

 

 

This is called pumpkin egg braided bread.

 

 

 

This is honey wheat bread. I made it using the yeast that Grandma Bowen brought us at Christmas time. See how it rises...

 

 

 It works great! It tastes so yummy, warm out of the oven!



Philly cheese steak sandwiches

Ingredients:

1 (3_pound) sirloin tip roast, very thinly sliced 

1 1/2 teaspoon garlic salt, divided

1 1/2 teaspoon ground black pepper, divided

2 tablespoons olive oil, divided

1 cup beef broth

2 tablespoons worcershire sauce 

1 medium sweet onion, thinly sliced 

1 green bell pepper, thinly sliced 

1 tablespoon minced garlic 

1 (6_count) hoagie rolls, toasted 

 

I sprinkled the sirloin tip roast with 1 teaspoon of garlic salt, and pepper. In a large skillet I put 1 tablespoon of oil and cook the meat on high heat for 5 to 6 minutes. Then added the beef broth, and Worcestershire sauce and bring until a boil; then reduce the heat and let it simmer.

In another skillet put 1 tablespoon of oil in and put in the onions, bell peppers, and mushrooms. I didn’t put the mushrooms in because no one in my family likes mushrooms even I don’t like mushrooms.

Add garlic and stir occasionally let cook for 8 to 10 minutes or until tender.

Stir in the remaining ½ teaspoon of garlic salt and pepper. 

Then I made provolone cheese sauce that became really thick.

   

Put on hoagie buns that are toasted and enjoy!

  

This recipe is found in Paula Deen’s magazine March/April 2013, page 26.

                             

Mini Strawberry Cheesecakes

I made mini strawberry cheesecakes for Valentine’s Day. The recipe calls for crushed up chocolate wafer cookies, but I just used a brownie mix. When you bake it, bake for a short time so that you can put the filling in.

It is a nice yummy Valentine treat. It's found in Paula Deen’s magazine, page 47.