Our Recipes
Welcome to our recipes section. I love to cook and I have so many people
comment and ask questions that I thought that this would be the perfect way to
share my interest of gourmet cuisine with the world! Feel free to browse my
recipe collections and try one or all of these tasty creations for yourself!
57 of Pam’s student chefs, comprised of 17 teams at Ada High School, competed in Ada Main Street’s Charmed by Chocolate Festival amateur competition
on October 14, 2006. They created mouth-watering brownies, cakes, and candy and
received several awards.
They received 1st in the Special Team competition. This team made Aunt
Glennis’ Blonde Brownies, one of our website featured recipes! The students also
won 1st, 2nd, 3rd and GRAND PRIZE in the brownies category and placed 1st and
3rd in the cakes category!
Kahlua Cake
1/2 cup pecans, chopped
1(18 1/4ounce) German chocolate cake mix
1(4ounce)box instant chocolate pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup Kahlua(coffee-flavored liqueur)
4 large eggs
Kahlua Topping
1/2 cup butter
1 cup sugar
1/4 cup Kahlua
1/4 cup water
Directions
- Preheat oven to 350 degrees; grease and flour a 10-cup Bundt pan.
- Sprinkle chopped pecans evenly over bottom of pan; set aside.
- In large bowl, combine cake mix and pudding mix.
- Add water, oil, liqueur and eggs.
- Beat at medium speed with an electric mixer until smooth.
- Pour into prepared pan and bake for 45 minutes, or until a wooden pick
inserted in center comes out clean.
- While cake is baking, prepare Kahlua topping; in a medium saucepan,
combine all ingredients.
- Bring to a boil over medium heat; boil for 2 minutes, stirring often.
- When cake is done baking, carefully pour hot Kahlua topping over cake.
- Let stand in pan, for 4 hours.
- Invert cake onto wire rack.
Aunt Glennis’s Blonde Brownies
(Recipe from Paula Deen’s “The Lady & Sons” cookbook)
Ingredients:
3 eggs
8 tablespoons (1 stick) butter
One 16-ounce box brown sugar
2 cups self-rising flour
1 tablespoon vanilla
2 cups chopped walnuts or pecans
1 cup or 3 1/2 –ounce can shredded coconut (optional)
One 6-ounce package semisweet chocolate chips
Directions:
Preheat oven to 375 degrees. Beat eggs and butter together, add sugar. Gradually
add flour; mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate
chips. Bake in greased and floured 13x9 inch sheet pan for 25 to 30 minutes.
Cool and cut into squares.
P.J.’s Apple Pie
Filling Ingredients: 6 cups sliced peeled Granny Smith apples
¾ cup plus 2 tablespoons apple flavored wine, divided
¾ cup sugar
1 teaspoon ground cinnamon
½ teaspoon apple pie spice
¼ teaspoon vanilla extract
2 tablespoons cornstarch
Crust Ingredients:
2-1/2 cups flour
1 teaspoon salt
1 cup cold butter or margarine
6 to 8 tablespoons ice water
Directions: In a large saucepan, combine apples, ¾ cup apple
flavored wine, sugar, cinnamon, apple pie spice and vanilla; bring to a boil
over medium heat, stirring occasionally. Combine cornstarch and remaining wine;
add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute
more or until thickened. Remove from the heat and cool to room temperature,
stirring occasionally.
Meanwhile in a bowl, combine flour and salt; cut in the butter until crumbly.
Sprinkle with water, 1 tablespoon at a time; stir with a fork until dough can be
formed into a ball. Divide in half. On a light floured surface, roll one half to
fit a 9-inch pie plate/pan. Place in pan and add filling. Roll remaining pastry
to fit top of pie. Place over filling and seal edges; cut vents in the top.
Bake at 400 degrees for 40-45 minutes or until crust is lightly browned and
apples are tender.
Yield: 6-8 servings Chicken Alfredo
Ingredients:
1 jar (16 oz.) of Classico Four Cheese Alfredo sauce
1-1/4 cups milk
1 pkg. (9 oz.) of fettuccine, uncooked
2 tbsp. grated Parmesan cheese
1 tsp. parsley flakes
1/4 tsp. garlic powder
5 small boneless skinless chicken breast halves (1-1/4 lb.)
1 cup shredded mozzarella cheese
Directions:
Preheat oven to 400 degrees. Mix Alfredo sauce and milk in medium saucepan; bring just to boil on medium to high heat, stirring occasionally. Meanwhile, mix Parmesan cheese, parsley and garlic powder until well blended.
Spray a 13x9 inch baking dish with cooking spray. Separate fettuccine noodles; place in prepared dish. Pour Alfredo sauce mixture over noodles, press noodles into sauce to completely coat noodles with sauce. Top with chicken; sprinkle with Parmesan cheese mixture and the mozzarella cheese.
Bake 30 minutes or until chicken is cooked through. Let stand 5 minutes before serving
Serves 5
Jambalaya
Ingredients:
2-3 tablespoons vegetable oil
1 diced onion
1 diced green bell pepper
1 cup diced celery
2 tablespoons chopped garlic
1 large (15 oz.) can tomato sauce
2 (28 oz.) packages sliced smoked sausage
2 cans (14 oz.) can stewed tomatoes
1 can Rotel tomatoes
1 cup water for thick soup or 2 cups for thin
Hot sauce (Tobasco) to taste (5 cuchinka's/splashes)
2 cups instant white rice
2 tablespoons fresh parsley or 1 tablespoon ground parsley
Directions:
(1) Cook on medium heat the oil, onions, peppers, celery, and garlic until onions are soft.
(2) Stir in water, sausage, tomatoes, Ro-tel, tomato sauce, hot sauce, salt and pepper.
(3) Cover and cook until peppers are soft, stirring often. When peppers are done, bring to a boil.
(4) Stir in parsley and rice and return to boil. When it starts to boil, remove from heat, cover and let stand for 15 minutes.
(Break anyone's hand that touches lid until done!!)
(5) Serve hot with garlic bread.
Note: Can substitute shrimp or Cajun sausage for smoked sausage.
Roasted Garlic Mashed Potatoes
Ingredients:
10 cloves garlic, unpeeled
4 tablespoons cooking oil
6 lbs. potatoes
8 tablespoons chopped fresh chives
8 oz. margarine
2 cups milk
1 teaspoon salt
½ teaspoon pepper
Directions:
(1) Preheat oven to 400 degrees.
(2) Place unpeeled garlic in a baking dish or pie plate, pour oil over garlic and toss to coat evenly. Cover tightly with foil. Bake at 400 degrees for 25 minutes or until garlic is tender when pierced. Remove garlic from oven, let cool for 10-15 minutes before working with them.
(3) Peel and quarter potatoes. Cook in water for 20-30 minutes or until tender. Drain potatoes.
(4) Squeeze garlic to extract the pulp.
(5) In a large mixing bowl combine potatoes, garlic, chives, margarine, milk, salt and pepper. Mash with potato masher. Serve hot.
Yield: 24 servings
Recipes for other items in this “Southern Belle Luncheon” meal will be provided via email request.
Cheddar Cheese Biscuits
Ingredients:
2 cups Bisquick Mix
2/3 cup milk
½ cup (2 ounces) shredded cheddar cheese
¼ cup butter or margarine melted
¼ tsp. garlic power
Directions:
Heat oven to 450 degrees.
Mix Bisquick mix, milk, and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by teaspoon about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Mix butter and garlic power
Brush on warm biscuits before serving.
Yield: 10-12 biscuits
Recipes for other items in this “Enchantedly Black Affair” meal will be provided via email request.
Pizzelle Cookies with Ricotta-Cherry Filling
Shell
½ cup shortening
2/3 cup sugar
3 eggs
1 ¾ to 2 cup flour
1 teaspoon Baking powder
1 teaspoon vanilla
Pinch of salt
1. Cream together the first three ingredients of the shell. Add the remaining ingredients and mix together into a soft textured batter.
2. Drop 1 tsp. of batter onto each section of a pizzelle cookie iron. Bake until golden brown.
3. Once golden brown, form into tubes by forming around a small round object while still hot until hardened. Let tubes cool.
Filling
4 cups whole milk ricotta cheese
1 ½ cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherries
¼ cup semi-sweet mini chocolate chips
1 cup heavy whipping cream (whipped to form stiff peaks)
1. Drain ricotta cheese over cheesecloth if ricotta is watery.
2. Combine ricotta cheese, powdered sugar, and vanilla extract.
3. Squeeze maraschino cherries with paper towels to remove all liquid.
4. Stir cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
5. Fold whipped whipping cream into mixture.
6. Chill filling for 30 minutes before piping into cooled pizzelle cookies.
7. Keep refrigerated until serving time.
Nutrition Information: Calories: 288, Protein 8.2 grams, Carbohydrates 44.4 grams, fat 8.9 grams, sodium 121 milligrams.
Recipes for other items in this “Taste of Italy” meal will be provided via email request.
Ham and Cheese Strata
Ingredients:
8 eggs slightly beaten
6 slices of bread cubed
1 pound cubed ham
2 cups milk
1 cup grated cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard
Directions:
Add eggs, milk, salt, pepper, and dry mustard in a bowl. Mix well with wire whisk. Add cubed bread, ham, and cheese. Stir to coat well. Grease a 9 x 13-inch pan. Pour mixture into pan. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Remove cover from Strata and bake for 35 minutes or until knife inserted comes out clean. Allow to cool 2-5 minutes. Cut into squares to serve.
Note: Sausage or bacon may be substituted for ham, or all three meats may be included. To add further flavorings, include chopped onion and bell pepper.
Yield: 12 – ½ cup servings
Nutrition Information: Calories: 581,
Protein: 27 grams, Carbohydrates: 5 grams, Fat: 50 grams, Sodium: 945 milligrams.
Recipes for other items in this “Tiger Brunch Buffet” will be provided via email request.
Sourdough Rolls
Ingredients:
1 package dry yeast
1 cup warm water
¾ cup oil
2 cups buttermilk
4 teaspoons baking powder
2 teaspoons salt
¼ teaspoon soda
¼ cup sugar
6 cups flour
Directions: Dissolve yeast in the warm water. Add remaining ingredients. Bread dough will have a sticky consistency. No kneading necessary. Store in covered bowl and place in refrigerator until ready to bake.
When ready to bake it is not necessary to knead or let rise! Preheat oven to 400 degrees. Spray muffin cup pans with non-stick cooking spray. Fill muffin cups 2/3 full. Bake 10-15 minutes or until golden brown.
This sourdough mix will keep up to two weeks in the refrigerator and becomes sourer the longer it is in the refrigerator.
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