Categories
dessert recipe turkey vegetable

1025 – Pecan Pie, Turkey Pot Pie Soup, Cider Glazed Brussel Sprout and Bacon Skewers

Pastry Chef Arelis Silva’s Pecan Pie
Yield: Two 10-inch pies

Ingredients:

4 cups Toasted Pecans
6 Eggs
8 oz. Brown Sugar
7 oz. Sugar
5 1/2 oz. Melted Butter
1 1/2 teaspoons Sea Salt
1 Tablespoon Vanilla
1/4 cup Bourbon
12 oz. Dark Corn Syrup
6 oz. Sorghum
5 1/2 oz. Pure Maple Syrup
2 10-inch Pie shells

Procedure:

Toast pecans at 325 degrees for 5 minutes. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer whisk eggs and sugars until well combined.
While mixing add melted butter and sea salt. When well incorporated add bourbon mix.
Add syrups and sorghum, mix until well incorporated.
Make your favorite pie crust or buy premade to save time.
To each shell scoop 2 scant cups of pecans. I prefer a medium size chop.
Then pour syrup filling equally over pecans approximately 1 pound 6 ounces in each.
Bake pies at 325 degrees for 15 minutes, turn and bake for another 20. Until golden brown and center of pies are at 195-200 degrees

Sweet Whipped Cream
Yield: 2 cups

Ingredients:

1 cup Heavy whipping cream
2-4 Tablespoons Powdered sugar
1 teaspoon Vanilla extract

Procedure:

Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand­held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
You can store in an air tight container for approximately 8 hours.

Turkey Pot Pie Soup
Makes 1 gallon

Ingredients:

3 cups Leftover Turkey
2 cups Frozen Mixed Vegetables (thawed)
1 yellow onion diced
2 celery stalks diced
4 garlic cloves
1 Bay Leaf
1.5 cups Turkey or Chicken Stock
2 quarts Heavy Whipping Cream
1/4 cup All-Purpose Flour
1/4 cup Butter

Cooking Procedure:

In a soup pot large enough for 1 gallon of soup (at least 6 quart pot), add diced onion and celery, and sweat for 3-5 minutes.
Once the onion and celery are translucent, add minced garlic and butter and allow butter to melt. When the butter is melted, add flour to make your roux.
Fully incorporate flour and butter until smooth and add remaining vegetables, use turkey or chicken stock to deglaze your pot.
Add Bay Leaf and Heavy Whipping cream and allow simmering for about 30 minutes, stirring often to cook roux and thicken soup.
Shred turkey into bite sized pieces and add it to the soup, allow soup to simmer for 10-15 more minutes.
Serve with biscuits, corn bread or any other bread of your choice.

Cider Glazed Brussel Sprout and Bacon Skewers
Makes 20 skewers

20 Brussel Sprouts (halved)
4 pieces Thick Cut Bacon
20 wooden skewers
1/2 cup Apple Cider Glaze

Cooking Procedure:

Cut brussel sprouts in half through the stem and steam for 3 minutes on stove or microwave for 1 1/2 minutes.
The sprouts need to still be hard but slightly cooked.
In the oven cook the bacon for 8 minutes at 350 Degrees or until cooked medium.
On a skewer you will need one split brussel sprout and two pieces of bacon.
Put a piece of bacon on the skewer, followed by on brussel sprout half and repeat.
Once glaze is finished cooking, carefully cover the skewers with the glaze.
Finally, line skewers on baking sheet with parchment paper or pan spray to prevent sticking and cook in oven at 350 degrees for about 15 minutes or until bacon and brussel sprouts are done.

Remove the baking sheet from oven and add a little of the remaining glaze once the skewers have cooled.
These are perfect for serving at room temperature or can be reheated in oven.

Apple Cider Glaze:

1/2 cup Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 tsp. Black Pepper

In a pot, melt the brown sugar and slowly add apple cider vinegar.
Cook until a syrup consistency is formed and slowly add cold cubed butter while constantly stirring.
Reserve in pot until needed for brussel sprouts and bacon.

Deviled Eggs
Makes 20 eggs

10 Hard-cooked Eggs
2 Tbsp. Dijon Mustard
1/4 Cup Mayonnaise
2 Tbsp. Sweet Pickle Relish
1/2 tsp. Paprika
1 tsp. Lemon Juice
2 dash Tabasco
Salt and Pepper To Taste

Cooking Procedure:

Bring pot of water, 2 tablespoons of salt and eggs to a steady simmer for 20-22 minutes with a dash of white vinegar.
Once eggs are cooked, rinse in cold water until they are cool enough to handle.
It is easier to remove the shell directly after shocking the hot eggs with the cold water.
After removing the shells store eggs in cooler or ice bath until they are cold, about one hour in cooler or 30 minutes in ice the bath.
When eggs hen eggs are finally cold, cut them in half and remove the yolk and put in a mixing bowl.
Mix all ingredients thoroughly with a whisk or in a food processor.
Check mixture for taste and a adjust as needed.
Using a piping bag or freezer bag to pipe mixture into the egg white.
You can make a piping bag by cutting off the corner of a freezer with bag after you have put the mixture in there.
Put eggs on platter and garnish with red bell peppers, green onions and bacon.

Chef Nicci Hughes
Roost Restaurant Greenville, SC

Peggy Denny Show 18-073 – Recipe #1025, Part 1

Peggy Denny Show 18-073 – Recipe #1025, Part 2

Peggy Denny Show 18-073 – Recipe #1025, Part 3

Categories
dessert fruit pork recipe salad vegetable

1003 – Peach-Mustard Glazed Pork Tenderloin

Peach-Mustard Glazed Pork Tenderloin

2 pork tenderloins
Salt and pepper to taste
Olive oil

Season tenderloins generously with salt and pepper. Sear meat in olive oil over medium high heat.
2 tablespoons melted butter
1 tablespoon onion powder
1/2 cup peach preserves
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes

Combine ingredients and brush over seared tenderloins.
Cover and bake at 400 degrees Fahrenheit for 20 minutes. Allow meat to rest 10 minutes before slicing. Slice into medallions and spoon pan drippings over top just before serving. Glaze is also great on baked ham.

Pimento Cheese Devil Eggs

12 boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 teaspoons hot sauce
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 (4-ounce) jar pimentos, drained and chopped
1 green onion, finely chopped

In medium bowl, mash egg yolks with mayonnaise, hot sauce and salt until smooth. Fold in cheddar, pimentos and green onion.
Spoon mixture into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish each egg with olive half or paprika if desired.

Roasted Radishes

1 pound radishes, washed and trimmed
Olive oil
Salt

Toss radishes with olive oil and salt.
Roast at 400 degrees Fahrenheit for 25 minutes.
Should be fork tender. Serve hot.

Not Your Average Carrot Salad

1 pound shredded carrots
1/2 hot chile, seeded and minced
2 cloves garlic, minced
1 tablespoon honey
1/3 cup rice vinegar
Salt
Sesame seeds

Add shredded carrots to large bowl. In small bowl whisk together next 6 ingredients. Pour over shredded carrots and mix well. Sprinkle with sesame seeds. Chill in refrigerator 2 hours (or overnight) for best flavor.

Meringues with Jam

6 egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 cups sugar

With an electric mixer on medium speed, whisk egg whites, cream of tartar and salt for 3 minutes. With the mixer still running, add sugar, one spoonful at a time. Continue mixing on medium speed until meringue is thick and holds stiff peaks (about 6 minutes total.)

Line a baking sheet with parchment paper. Portion on large dollops of meringue and use spoon to indent center to form a bowl shape. Bake at 250 degrees Fahrenheit for 1 hour 20 minutes, turning halfway through. Fill each meringue with jam and serve.

Rhonda Matthews
Clemson Cooperative Extension Food Safety and Nutrition
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17-019, Part 1 – Recipe 1003

The Peggy Denny Show 17-019, Part 2 – Recipe 1003

Categories
dessert fall recipe vegetable

1002 – Black Bean Brownies, Butternut Squash Mac and Cheese

Black Bean Brownies

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 eggs
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees.
2. Place beans, 1/4 cup chocolate chips, and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
3. Transfer to a 9-in. square baking pan coated with cooking spray. Sprinkle with remaining chocolate chips. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares.

Yield: 1 dozen

Butternut Squash Mac and Cheese

3 cups (1-inch) cubed peeled butternut squash (about 1 medium)
1/2 onion, thickly sliced
1 1/2 tablespoons olive oil
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
16 ounces uncooked pasta shells
2 cups 2 percent reduced-fat milk, divided
1 cup grated sharp cheddar cheese
3/4 cup grated fresh Parmesan cheese, divided
Cooking spray

1. Preheat oven to 425 degrees.
2. Place squash on a foil-lined baking sheet. Add onion, olive oil, 1/2 teaspoon salt, and pepper, tossing to coat. Bake at 425 degrees for 45 minutes or until tender and lightly browned. Remove from oven and increase heat to 450 degrees.
3. Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain well.
4. Transfer squash and onions to a food processor or blender, add 1/2 cup milk, and puree until completely smooth and creamy.
5. Add butternut squash mixture to an ovenproof skillet over medium heat. Stir in remaining milk , 1/2 teaspoon salt, cheddar cheese, and 1/2 cup Parmesan. Keep stirring until mixture is hot and cheese has melted. Add cooked pasta, mixing to coat
6. Sprinkle evenly with remaining Parmesan, Bake at 450 degrees for 10 minutes or until cheese melts and begins to brown.

Yield: 6-8 servings

Marie Hegler
Area Food Safety & Nutrition Agent
carol@clemson.edu

The Peggy Denny Show 17-013, Part 1 – Recipe 1002

The Peggy Denny Show 17-013, Part 2 – Recipe 1002

Categories
dessert recipe snack

917 – Turtle Candies

Turtle Candies

Ingredients:

1 cup butter
16-ounce package (2 1/4 cups) packed light brown sugar
14-ounce (1 1/4 cups) sweetened condensed milk
1 cup light-colored corn syrup
1 teaspoon vanilla
30-40 Pecan halves to form turtles
16 oz. candy quick or chocolate candy coating from local grocery

Candy thermometer to ensure caramel reaches ideal temperature. (Can be purchased from local store)
Piping bags to pipe caramel and chocolate over pecan halves to form turtles

Directions:

Line a sheet pan with parchment paper and arrange 4 pecans halves together to resemble feet.
Repeat until the halves have been used. Set pan aside.

1. In a 3-quart heavy saucepan melt butter over low heat.
Add brown sugar, condensed milk, and corn syrup, mix well.
Cook and stir over medium-high heat until slightly boils.
Insert candy thermometer inside mixture and clip to side of pan.
Reduce heat to medium and continue to boil at a moderate, steady rate.
Continue to stir mixture for 15-20 min or until it registers 248 degrees Fahrenheit, firm-ball stage.
Be sure to stir mixture until the temperature is reached to ensure it does not scorch or burn.

2.Once mixture reaches 248 degrees Fahrenheit, remove saucepan from heat. Remove thermometer.
Stir in vanilla.
Let the caramel mixture cool in the saucepan for approximately 5 min (Caramel should be cool enough to touch using a piping bag).

While waiting, melt the chocolate according to package instructions.
Once melted, fill a piping bag with the chocolate mixture and set aside.
Take your other piping bag and fill with the slightly cooled caramel mixture.
Cut the bottom of the bag to allow for a mode rate flow of caramel.
Pipe caramel over the 4 pecan halves, a quarter size circle, and repeat until caramel has been piped over the remaining halves.

Next take the melted chocolate piping bag, pipe over the caramel until the caramel is covered.
Let chocolate set and enjoy! Store candies in airtight container up to 2 weeks.

Courtesy of The Art of Baking, Inc., recipe adapted from Better Homes and Gardens Cook Book: “Caramels”recipe

The Peggy Denny Show – Recipe # 917 PT2

Categories
chicken dessert fruit pasta recipe vegetable

906 – Zucchini Noodles, Easy Chicken Parmesan

Zucchini Noodles

2 Zucchini Squash
2 tablespoons olive oil
Salt and pepper to taste
Wash squash well and trim away ends.
Either cut squash into thin strips OR use spiralizer (vegetable noodle maker) to cut squash into thin noodles.
Add squash to hot skillet with olive oil.
Cook 5-8 minutes until squash is tender. Season with salt and serve.

Easy Chicken Parmesan

2 tablespoons olive oil
2 chicken cutlets, pounded thin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
Salt and pepper to taste

Heat oil in skillet over medium high heat.
Sprinkle seasonings evenly over chicken cutlets.
Cook cutlets in hot skillet until golden brown on each side, approximately 4 minutes per side.
Keep warm on covered plate until ready to serve.
Best served with tomato sauce and parmesan cheese.

Quick Tomato Sauce

1 (28-ounce) can tomatoes
1 clove garlic, crushed
1 teaspoon basil
1 teaspoon salt

Add ingredients to blender and puree until smooth.
Pour contents into saucepan and simmer 10-15 minutes until thickened.
Stir in 2-3 tablespoons grated Parmesan cheese to finish sauce just before serving.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons low-fat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping.
Pour into crust and refrigerate until ready to serve.

Change the flavor! Try different combinations of gelatin and yogurt for a different taste: vanilla plus cherry gelatin; pineapple yogurt and peach gelatin; key lime yogurt and orange gelatin.
All produce yummy results.

Rhonda Matthews
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 906 PT1

The Peggy Denny Show – Recipe # 906 PT2

Categories
chicken dessert fruit recipe snack

902 – Tomato Avocado Chicken, Blueberry Lemon Cheesecake Bars

Tomato Avocado Chicken

4 skinless, boneless chicken breasts
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
2 medium tomatoes, sliced
2 avocados, peeled, pitted and sliced
8 slices provolone cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle chicken with onion powder, salt and pepper. Heat oil in a large nonstick skillet.
Add chicken and brown both sides, about 10 minutes.
3. Place chicken on a baking sheet and top each breast with 2 slices of tomato and 2 slices of cheese.
Back for 15 minutes, until cheese melts and chicken cooks through.
Remove from oven and top with slices of avocado.

Yield: 4 servings

Blueberry Lemon Cheesecake Bars

Crust:

Cooking spray
9 graham crackers
2 tablespoons granulated sugar
1/2 stick unsalted butter, melted

Filling:

8-ounce 1/3-less-fat cream cheese
2 eggs
2 lemons, zested and juiced
3/4 cup fat-free Greek Yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh blueberries

1. Preheat oven to 325 degrees Fahrenheit.
2. To prepare crust, coat a 7 by 11-inch baking pan with cooking spray.
Then place parchment paper over the top, pressing down at the corners.
In a food processor, process graham crackers and sugar until you have the texture of breadcrumbs.
Add the melted butter and pulse a couple of times to fully incorporate.
Pour into the lined baking pan and gently pat down with with the base of a glass.
Bake in the oven for 15 minutes until golden. When done, set aside to cool.
3. To prepare filling, place cream cheese and next 6 ingredients (through salt) in processor;
process until smooth. Pour mixture into the cooled crust and then cover with blueberries.
4. Bake at 325 degrees Fahrenheit for 35 minutes or until the center only slightly jiggles.
Remove from the oven and cool completely before refrigerating for at least 3 hours.
Once set, remove from pan using the parchment lining and slice into 12 rectangular bars.
Yield: 12 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe #902 Pt. 1

The Peggy Denny Show – Recipe #902 Pt. 2

Categories
dessert fish fruit recipe seafood

901 – Blackened Grouper and Shrimp with Citrus Aioli

Blackened Grouper and Shrimp with Citrus Aioli

Ingredients:

2 7-ounce grouper fillets (Redfish or Cobia work well)
6 each 16/20 count shrimp, peeled and deveined with tail on
2 each bamboo skewers, 8″ long
1 tbsp blackening spice
Pinch of sea salt and freshly cracked black pepper
5 spritz of extra virgin olive oil
1 whole lemon, cut in half
2 tbsp citrus aioli

Directions:

1. Fire up the grill to 400 degrees Fahrenheit
2. Place the fish and shrimp on a flat tray.
3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to the 10 o’clock position. Cook an additional 1-2 minutes.
7. Flip the fish over carefully and repeat step 6.
8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
11. Drizzle each fish fillet with 1 tbsp of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.

Ingredients for Citrus Aioli:

2 garlic cloves
1 tsp extra virgin olive oil
1 cup mayonnaise
1 orange
1 lime

Directions for Citrus Aioli:

1. Mince the garlic cloves.
2. Heat the extra virgin olive oil in a small saute pan until hot.
3. Saute the garlic 30-60 seconds or until soft and translucent.
4. Allow the sauteed garlic to cool to room temperature.
5. Zest the orange and lime. Next, juice the orange and lime.
6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
7. Whisk well to fully combine. Refrigerate until ready to use.

Strawberry Shortcake

Ingredients:

For the Macerated Strawberries:

1 pint of fresh strawberries
1 whole lemon
1/4 cup white sugar granulated

For the Biscuits:

1 tube of biscuit dough
4 fl oz heavy cream
1 tsp white sugar, granulated

For the Plate:

1 scoop of vanilla ice cream per biscuit
1/2 cup whipped cream per biscuit
1 each mint spring per biscuit
1 tbsp powdered sugar

Directions:

For the Macerated Strawberries

1. Wash and dry the strawberries. Cut off the stems and quarter the strawberries.
2. Juice the lemon.
3. Combine the quartered strawberries, lemon juice and granulated sugar in a small mixing bowl. Gently toss to coat evenly.
5. Cover the mixing bowl with foil or plastic wrap. Refrigerate for 30 minutes minimum or up to 12 hours.

For the Biscuits

1. Before baking the biscuits, lay them out following the tube’s directions.
2. Brush the biscuits with heavy cream and then sprinkle with granulated sugar.
3. Bake the biscuits according to their recipe. Cool the biscuits to room temperature.

For the plate

1. Cut the biscuits in half horizontally. Place one half of each biscuit in separate bowls.
2. Top each biscuit half with one scoop of vanilla ice cream.
3. Divide the macerated strawberries evenly over each scoop.
4. Top each bowl with a half cup of whipped cream and the remaining biscuit halves.
5. Garnish each bowl with one mint sprig and sprinkle with powered sugar.

Bonefish Grill

The Peggy Denny Show – Recipe #901 Pt. 1

The Peggy Denny Show – Recipe #901 Pt. 2

Categories
dessert recipe snack

874 – Chocolate Chip Cookies, Chocolate Chip Bourbon Pecan Pie

Chocolate chip cookies
Yields three to four dozen

Ingredients:

1/2 cup butter soften
1/2 cup butter flavored Crisco
1 cup dark brown sugar
2 eggs
1 tbs. vanilla
2 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
2 1/2 cups semi-sweet chocolate chips

Method/Preparation:

Preheat oven to 375 degrees Fahrenheit. Combine flour, salt, and baking soda in a medium bowl and set aside. In a large mixing bowl beat soften butter and butter flavored Crisco until slightly combined (be sure not to over mix). Add brown sugar and beat until combined. Add eggs and vanilla and beat until combined ensuring no streaks of egg are in the mixture. Scrap sides of bowl and beat in flour mixture until combined. Next use a wooden spoon or a spatula and stir in chocolate chips. Drop mixture onto an ungreased cookie sheet using a small scooper or by using two teaspoons/flatware. Bake for 8-10 minutes or just until edges are light brown. Remove from oven and cool on cookie sheet for 2 minutes prior to transferring to a wire rack to finish cooling. (If you like warm cookies like us, feel free to enjoy them before cooling completely)

***Baker’s tip: Using a cookie sheet with no sides works best. If one is unable, a jelly roll pan (pan with
all sides raised) will be fine to use. If jelly roll pan is used, I recommend lining with parchment paper for
easy release after baking.

***Store baked cookies in airtight container up to 3 days*** Unbaked cookie dough cake be frozen and baked as desired.

Chocolate chip Bourbon Pecan Pie
Yields one 9″ pie

Ingredients:
1 cup light brown sugar
4 tbsp. salted butter
2/3 cup corn syrup
Few drops of pure vanilla extract
Pinch of salt
1/4 cup Bourbon (tested with Jim Beam)
3 large eggs at room temperature (to achieve set out un-cracked for 30 minutes prior to beginning)
7 oz (2 cups) of pecan halves
1/4 cup semi -sweet chocolate chips
One 9″ unbaked frozen pie crust

Method/Preparation:

In a medium saucepan, combine the brown sugar, butter, corn syrup, vanilla, and salt. Stir over
medium heat constantly until the butter has melted and the sugar has dissolved. Remove the pan from
the heat and add the 1/4 cup bourbon. Return to heat and continue to stir for additional 2 minutes
(a whisk works best for stirring).

Remove pan from heat and let cool 10-15 min (or until tepid/lukewarm). Preheat oven to 375
degrees Fahrenheit. Whisk in eggs one at a time to cooled mixture. Stir in pecans and chocolate chips.
Place frozen pie crust on cookie sheet. Pour mixture into frozen pie crust and bake 50-60 minutes,
or until set. Remove the pie from the oven, transfer it to a wire rack, and leave to cool 3-4 hours.
Cut and enjoy!

***Tips from Baker: To ensure you do not have scrambled eggs, temper your eggs by adding some of

the warm sugar mixture to the eggs prior to whisking in. During baking if edges are over-browning, cover
edges with foil.

**Serving suggestions: served warm with your favorite ice cream or whipped cream.

Recipes courtesy of: The Art of Baking, Inc.
bakinginc.com

Lynard Williams

The Peggy Denny Show – Art of Baking, Recipe #874, PT1

The Peggy Denny Show – Art of Baking, Recipe #874, PT2

Categories
chicken dessert fruit recipe vegetable

869 – Stir Fried Broccoli, Weeknight Chicken Breast Supper

Stir Fried Broccoli

1 large head broccoli
4 tablespoons olive oil
Salt and pepper to taste

Wash broccoli well under briskly running water.
Trim florets from stems into bite-size proportions.
Add olive oil to pan over medium high heat.
Add trimmed broccoli to pan and stir constantly until tender crisp, approximately 4-5 minutes.
Sprinkle with salt and pepper to taste.
Serve immediately.

Weeknight Chicken Breast Supper

4 boneless, skinless chicken breast
1/4 cup mayo
1/4 cup Parmesan Cheese, grated
Pepper to taste

Spray baking dish with non-stick vegetable spray.
Place chicken breast in baking dish in a single layer.
Mix together mayo and Parmesan Cheese until smooth
Spread mixture evenly over chicken breasts.
Sprinkle with pepper (if desired.)
Bake 30-45 minutes at 350 degrees F.

Chicken should register a minimum of 165 degrees F on a food thermometer and juices should run clear.
Serve immediately.
Store leftovers in the refrigerator.
Leftovers from this recipe make fantastic chicken salad.

Apples and Cream Shortcake

4 medium size apples
1 tablespoon butter
4 tablespoons brown sugar
Sprinkle salt

Wash apples well, peel and core.
Slice into thin portions.
Melt butter in skillet over medium heat, add brown sugar and stir.
Add apples and continue stirring until coated with sugar and butter.
Sprinkle lightly with salt.

Cook 5-7 minutes until apple slices are fork tender.

______________________________________________________

1/2 cup whipping cream, chilled
2 tablespoons powder sugar
1/4 teaspoon cinnamon

Whisk together ingredients until whipping cream holds soft peaks.

______________________________________________________

Using biscuit, angel food cake, or pound cake, layer together with warm apples and whipped cream.

Serve immediately.

Don’t like apples?
Substitute fresh pears for apples. Delicious!

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic

Categories
chicken dessert fruit recipe vegetable

863 – Candy Carrots, Roasted Chicken, Skinny Potato Salad, Frozen Banana Dessert

Candy Carrots

1 small bag baby carrots
1 tablespoon butter
1/2 tablespoon honey
Salt to taste
Boil carrots until fork tender.
Drain.
Add butter, honey and salt to pot and stir gently until butter is melted and coats carrots.
Serve hot.

Roasted Chicken

1 whole chicken
Salt and pepper to taste
2 tablespoons oil
Herbs of your choice
1 small onion, quartered
1 lemon, quartered

Rub chicken with salt, pepper and oil. Stuff cavity of the bird with onion, lemon and herbs of your choice.

Place prepared 1 hour until the thickest portion of the bird registers 165 degrees Fahrenheit on a food thermometer. Cover or tent with aluminum foil if skin becomes too brown. Allow bird to rest 20 minutes bird on rack in baking pan. Cook at 325 degrees Fahrenheit approximately before slicing and serving. Freeze carcass and uneaten meat for a head start on chicken soup! Meal #2 from one bird.

Wash and sanitize all surfaces touched by chicken to prevent cross contamination of salmonella and other pathogens. Home-made sanitizer instructions on back of pamphlet.

Skinny Potato Salad

2 pounds red potatoes, scrubbed and cut into bite-size portions
3 tablespoons mayo
1 teaspoon mustard
3 tablespoons plain yogurt
2 green onions, minced
1 stalk celery, minced
1 boiled egg, diced
Salt and pepper to taste

Boil potatoes over medium heat until fork tender. Drain.
Mix remaining ingredients together in large bowl.
Add cooled potatoes to bowl and gently stir to coat.
Serve immediately or hold in refrigerator until ready to serve.

Frozen Banana Dessert

Peeled, sliced frozen bananas
Splash of cream

Add bananas to food processor and puree until completely smooth.
Top with chopped fruit of your choice and serve immediately.
Leftovers can be stored in the freezer.
Blend again to regain smooth consistency.

Homemade Sanitizer

1 quart water
1 scant teaspoon plain bleach

Mix water and bleach together and place in squirt bottle.
Surfaces should be washed and rinsed first, then spiritized with sanitizer solution.
Allow solution to air dry. Good for countertops, cutting boards, knives, and other food contact surfaces.

Rhonda Matthews
rhonda@clemson.edu
clemson.edu/hgic