Chicken and wild rice caserole

 Ingredients: 

3/4 cup butter, divided

1 medium yellow onion, chopped

4 stalks of celery, thinly sliced

4 cups shredded rotisserie chicken 

4 (8.8-ounce) packages fully cooked long grain and wild rice

2 cans ( 8-ounce ) cream of mushroom soup

1 1/4 cups shredded parmesan cheese 

1 (8-ounce) container sour cream 

1 cup whole milk

1/2 teaspoon black pepper

2 cups crushed buttery round crackers

You preheat the oven to 350 degrees and you spray a 3-quart baking dish with cooking spray. Then you cook the long grain and wild rice accordingly to package. While the rice is cooking you melt 1/4 cup of butter in a skillet (but I did 1/3 cup butter because I didn't have exactly the right amount of chicken and sour cream) then add onion until tender, about 10 min. Next, you stir in the chicken, rice, soup, cheese, sour cream, milk, and pepper until well combined and put crushed buttery round crackers on top ( I used fried onion on top). Then pour into prepared pan and bake for 40 to 45 minutes until hot and bubbly then let cool for 10 mins. Enoy! This recipe is found in Paula Deen magazine Sept/Oct 2016 page 52. 

Cheddar and herb drop biscuits

 Ingredients:

2 cups all-purpose flour 

2 teaspoons baking powder

2 teaspoons kosher salt 

1 teaspoon sugar

1/2 teaspoon garlic powder

1  cup of shredded sharp cheddar cheese 

2 1/2 tablespoons chopped green onion

1 tablespoon chopped fresh parsley

1 cup whole buttermilk

3 tablespoons butter, melted

I preheated the oven to 400 degrees and I lined a pizza sheet with parchment paper. Then in a large bowl, you whisk together, flour, baking powder, salt, sugar, and garlic powder and then you add the cheese and the green onion, and parsley. ( I didn't have green onions and it tasted good without them.) Then you stir in the buttermilk just until a dough forms. 

I didn't drop them by 1/4 cupful on the prepared pan you can. I just used a spoon and drop them on the prepared pan. You then brush them with butter on top then you bake them in the oven for 20 min or until golden brown. Serve immediately and enjoy it. This recipe is found in Paula Deen's magazine November 2016 cooking with Paula Deen Southern Thanksgiving page  56.

Mozzarella Breadsticks

 Ingredients

1(16-ounce) bag deli pizza dough ( I used a can of pizza dough)

3 mozzarella cheese sticks  cut into fourths ( I used string cheese and fourths)

1/4 cup unsalted butter, melted

1 tablespoon fresh parsley or a sprinkle of dried parsley

1 teaspoon of Italian seasoning  

1 teaspoon of garlic powder 

Paula deen has you line a baking sheet with parchment paper, but I didn't line mine with parchment paper. She has you roll out the dough on a lightly covered surface and cut the dough into strips and place the 3 cheese pieces in the center of the dough and wrap the dough around the cheese pinching seam to seal. place the seal side down on the baking sheet. Let it rise for 30 mins until puffed. 

Preheat oven according to what is on the can. 

I put the pizza dough on a cutting board and cut it into strips and then I placed  3 cheese pieces in the center of the dough and wrap the dough around the cheese pinching seam to seal. place the seal side down on the baking sheet. Then I put melted butter on each one and sprinkled on the parsley, Italian seasoning, and the garlic powder.

Then I baked it for 15 mins until it was golden brown and the cheese was bubbling. Let it stand for 10 minutes and serve warm with marinara sauce warmed up on the side. 

This recipe is found in Paula Deen's magazine January/February 2018 page 45.

Citrus-Mustard-Glazed Ham

Ingredients:

1 (8to10 pound) fully cooked spiral sliced ham

1 cup OJ

1/3 cup firmly packed brown sugar

¼ cup honey

3 tablespoons Dijon mustard

I adapted it a little bit. We put the ham in a slow cooker after I put the glaze on. For the glaze, you bring orange juice and the remaining 4 ingredients to a boil over medium-high heat. Then reduce the heat, and simmer for 10 min or until slightly thickened. This recipe is found in Paula Deen’s magazine March/April 2014 page 60.

Creamy New Potato Salad

 Ingredients:

3 1/2 pounds assorted new potatoes quartered

3 teaspoon salt, divided

1/2 cup fresh parsley or 1 teaspoon dried parsley

6 tablespoons mayonnaise

6 tablespoons mustard

3 tablespoons chopped fresh dill or a 1 teaspoon of dried dill

1/2 teaspoon ground black pepper

First cook the potatoes until tender. Then for the sauce mix together mayonnaise, parsley, mustard, dill, and the pepper and add salt to taste. Pour over potatoes and mix well and refrigerate for 30 mins or 1 hour before serving. This recipe is found in Paula Deen's magazine July/August 2018 page 27.

Fruit pizza

I was taking a break from Paula Deen. I hope to make something from Paula Deen soon when I not that busy with work.

Ingredients:

1/2 cup butter softened

3/4 cup white sugar

1 egg

1 1/4 cup flour 

1 teaspoon cream of tartar 

1/2 teaspoon baking soda

1/4 teaspoon salt

1 8 oz package cream cheese

Half a cup white sugar 

2 teaspoons vanilla extract

First preheat that oven to 350 degrees then in a large bowl, cream together the butter and 3/4 cup sugar into smooth. Mix in egg. Then combine the flour, cream of tartar, baking soda and salt and stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Then bake for 8 to 10 minutes, or until lightly browned. Let cool. Then in a large bowl, beat cream cheese with half cup sugar and vanilla until light. Spread on cool crust. Arrange desire desired fruit on top of filling and refrigerate.

Sauce:

In a saucepan bring a1/4 of a cup of sugar, 1/4 cup orange juice, 2 tbsp water, 1 tbsp lemon juice, 1 to 1/2 teaspoon cornstarch and a pinch of salt to a boil, stirring constantly for 2 minutes or until thickened. Let cool and then brush over fruit. Enjoy! This is from Allrecipes.