Fabulous Carrot Souffle

 

 

 This is perfect for holiday meals.

 Ingredients:

6-8 carrots

2 teaspoons lemon juice. 

4 Tablespoons minced onions

1/2 cup sugar

1 cup whole milk

1 teaspoon salt 

1 stick unsalted butter, melted

1 teaspoon flour

1/4 teaspoon cinnamon

1/4 teaspoon fresh grated ginger

3 large eggs

 

Directions:

Preheat oven to 350. 

Boil the carrots in 2 teaspoons of lemon juice, until tender. Drain.

Measure out 2 1/2 cups of carrot puree.

Mix all ingredients in a food processor until thoroughly combined and smooth. Pour it into a buttered souffle dish or casserole dish.

Bake for 45 minutes to an hour. Make sure the center is firm to the touch and browned.

Serve immediately. Serves 4-6. 

Eggnog Pumpkin Pie

 

Ingredients:

1 (15oz can) of pumpkin puree (not pie filling)

1 1/4 cups of eggnog (Southern Comfort eggnog is good)

2/3 cup sugar

1 1/2 teaspoons of pumpkin pie spice

1/4 teaspoon salt (do not leave out)

3 large eggs

1 deep dish pie crust

 

Directions:

Preheat oven to 350 degrees. Bake pie crust for 15 minutes. Remove from the oven and set aside.

To prepare the filling, in a bowl of an electric mixer with the paddle attachment; mix the pumpkin, eggnog, sugar, pumpkin spice, salt and eggs together until creamy and smooth. Do not over mix.

Pour the mixture into the prepared crust. Bake for 1 hour and 15 minutes or until the edges are set and middle is jiggly, but firm.

Remove from oven and cool on a wire rack. Refrigerate for an hour before serving.

Garnish with spiced whipped cream.

Refrigerate leftover pie.

Crock-Pot Chicken and Noodles

100% Crock-Pot comfort food.

Ingredients:

1.5 pounds boneless skinless chicken breast

2 cans Cream of chicken soup (10.5 oz each) do not add water

1-2 t dried parsley

1/2 t Slap Ya Mamma seasoned salt 

1/4 t poultry seasoning

1/4 t garlic powder

1/2 stick butter

3 1/2 cups chicken broth (low sodium)

8 oz egg noodles, uncooked

 Directions:

Place chicken in the bottom of the crock pot, then top with the soups and sprinkle with the spices. Add butter slices on top of the spices. Pour in the chicken broth.

Cook over low heat for 4-5 hours. Remove chicken from the pot and shred into large pieces.

Add the shredded chicken back into the pot along with the dry egg noodles and stir well. Continue cooking for another 30-45 minutes, until the noodles are tender.

 

Southern Living Classic Beef Stroganoff

This is an easy and quick dinner. We use filet, so we don't simmer sirloin for 20 minutes (used in the original recipe). Creamed peas and pearl onions or sauteed apples are a great side dishes for this dinner.

Ingredients:

1 1/2 pounds filet, trimmed

1 teaspoon of salt 

2 Tablespoons olive oil, divided

2 Tablespoons of butter

1 (8 oz) package of sliced fresh mushrooms

1 1/4 cups of beef broth (low sodium)

1 Tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

2 Tablespoons all-purpose flour

1 (8 oz) container of sour cream

Fresh pasta noodles or egg noodles (buttered)

Garnish with fresh parsley

Directions: 

Slice steak across the grain into 2 x 1/8-inch strips; sprinkle lightly with salt.

Heat 1 Tablespoon of oil in a large skillet over high heat. Add steak in batches and cook until browned, turning once. Remove steak from skillet and keep warm.

Melt butter and add additional olive oil if needed; add mushrooms and cook for about 6 minutes until the mushrooms are done. Stir occasionally to loosen particles from bottom of skillet. Add a splash of beef broth if needed. 

Combine beef broth, Worcestershire sauce, and mustard in a small bowl or 2 cups measuring cup; whisk in flour. Add mixture to skillet, stir well. Reduce heat to medium, medium-low, stirring constantly until thickened. Stir in steak.

Stir in sour cream and cook for about a minute, until thoroughly heated. 

Serve over buttered noodles and garnish with chopped fresh parsley.