Wednesday, December 22, 2010

Chicken Wrapped with Bacon


2 packages Dried Beef
4-6 boneless, skinless chicken breasts
4-6 slices bacon
1/4 c. flour
1/4 c. sour cream
1 can Cream of Mushroom Soup (10 oz.)
Egg noodles

Spray the inside of the crockpot with non-stick spray. Layer one package of the dried beef on the bottom of the crockpot. Wrap a piece of bacon around each chicken breast. If breast is very large cut in half. Place chicken wrapped in bacon in the crockpot, then spread the second package of dried beef on top.

Mix the flour and sour cream together, then add cream of mushroom soup together trying to not leave many lumps. Pour over the chicken and dried beef. Turn crockpot on low for 7-8 hours or high for 3-4 hours.

Prepare egg noodles according to directions and pour sauce over top of the chicken and noodles and enjoy!

Sunday, December 19, 2010

Shrimp Po' Boys

Thanks to George-Anne for the Rachael Ray cookbook where I found this recipe!


  • Vegetable or peanut oil, for frying
  • 1 large egg
  • 1 cup milk, eyeball it
  • 1 1/2 pounds large shrimp, deveined
  • Salt
  • 1/2 cup flour
  • 1 cup cornmeal or bread crumbs
  • 2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
  • 4 soft club rolls or sub rolls, split
  • 1 beefsteak tomato, thinly sliced
  • 8 pieces Bibb or butter lettuce *I used shredded romaine
  • 1 lemon cut into wedges
  • 1/4 cup sweet pickle relish *if you don't like sweet pickle relish but like regular pickles give it a try for the extra zip!
  • 1/2 cup spicy, grainy mustard
  • Few drops hot sauce


Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.

Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.

Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

Sunday, December 12, 2010

Ultimate Turtle Brownies

Ultimate Turtle Brownies

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
caramels, unwrapped (from 14 oz bag)
tablespoons whipping cream
1 1/3
cups semisweet chocolate chunks (from 11.5 oz bag)
cup coarsely chopped pecans
show preparation
  1. Heat oven to 350°F (325°F for dark or nonstick pan). LINE PAN WITH FOIL AND SPRAY WITH COOKING SPRAY - IT IS SO MUCH EASIER TO GET THEM OUT OF THE PAN THAT WAY!! Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
  2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
  4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
Makes 24 brownies