Creamy Corn and Potato Chowder recipe

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Creamy Corn and Potato Chowder

Very easy to make chowder that is surely to warm your insides up……Make it extra special by garnishing the top with crumbled bacon and chopped green onions….

Creamy Corn and Potato Chowder recipe
 
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Author:
Recipe type: soup
Serves: 6
Ingredients
  • Ingredients:
  • 4 tablespoon butter
  • 1 large white onion, chopped
  • 1 green bell pepper, chopped
  • 1 red pepper, chopped
  • 1 clove garlic, minced
  • 2 tablespoon flour
  • 1 (14.5 ox.) can of chicken broth or stock
  • 4 medium sized baking potatoes, peeled and diced
  • 2 (15 ¼ oz cans) whole kernel corn, undrained
  • ¼ tsp. paprika
  • 1 cup cream or half and half
  • 3 cups milk
  • 1 cup water
  • Salt and pepper to taste
  • Optional Garnish: Crumbled bacon and shopped green onions
Instructions
  1. In large pot melt butter. Toss in onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then add the garlic. Sprinkle on flour and mix into the veggies. Add chicken broth, milk and potatoes. Cover the pot and bring to a boil. Lower the heat and simmer for 12 to 15 minutes or until the potatoes are tender. Add corn and stir in half and half. Add paprika. Cook another 5 minutes. Salt and pepper to taste. (NOTE: If soup is too thick, add more water) Garnish with green onions and crumbled bacon

 

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Lemon Cake Recipe – Super Moist

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1

This cake is sure to be a hit…. Super moist and super easy to make…..Great for Easter or any springtime dessert.  Made using basic lemon cake mix, lemon instant pudding and whipping cream.

Lemon Cake Recipe - Super Moist
 
Prep time
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Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 1 box lemon cake mix
  • 1 teaspoon lemon extract
  • 1 small (3.4 ounce) box instant lemon pudding
  • 1 pint heavy whipping cream, chilled
  • ½ to 1 cup powdered sugar
  • Lemon Zest (optional garnish)
Instructions
  1. Follow directions on cake box to prepare batter with the exception of adding 1 teaspoon of lemon extract to prepared batter. Bake two (8 or 9 inch) round cakes. Set prepared cakes aside to cool completely.
  2. Follow directions to prepare instant lemon pudding. Set aside.
  3. Place large mixing bowl and beaters in freezer for 30 minutes before whipping the cream. Add cream to cold bowl and beat with electric mixer on highest speed until soft peaks form. Add powdered sugar. Beat until cream holds peaks.
  4. Using a bread knife, cut cakes in half making 4 layers instead of 2.
  5. Place first layer on cake plate. Spread half of pudding on cake. Second layer, spread some whipped cream. Third layer, spread remaining lemon pudding. Place top layer on cake and cover top of cake with remaining whipped cream. Serve with remaining whipped cream on side…..
  6. Chill until ready to serve….

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Cornflake Crusted Chicken Recipe

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cornflake crusted

You will love the crunch on this chicken…..

Cornflake Crusted Chicken Recipe
 
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Author:
Ingredients
  • 4 large skinless chicken breasts cut into halves or quarter pieces
  • 1 cup buttermilk
  • 4 cups cornflakes crumbs
  • Salt and pepper to taste
  • 1 tsp. Tabasco hot sauce
  • Garlic salt to taste
  • Paprika to taste
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil. Place cooking rack on cookie sheet and spray with non-stick spray.
  2. Place cornflake crumbs in a shallow dish. Add salt, pepper, garlic salt and paprika to taste. (Make sure you can taste the seasoning or the cornflakes will be very bland)
  3. Mix hot sauce and buttermilk together in another shallow dish.
  4. Dip each piece of chicken in the buttermilk and then roll in seasoned cornflakes.
  5. Place the coasted chicken on top of rack on cookie sheet.
  6. Bake for about 1 hour or until crust is golden brown and the meat is no longer pink.

 

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Lemonade Cookies

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lemonade cookies

These cookies are so soft and moist.  Takes minutes from the mixing the bowl to the oven.  Made using lemonade concentrate instead of fresh lemons…..


Lemonade Cookies
 
Prep time
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Author:
Serves: 36
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3cups all purpose flour
  • 1 teaspoon baking soda
  • ⅓ cup lemonade concentrate, thawed
  • Glazed:
  • ½ cup lemonade concentrate
  • Sugar
Instructions
  1. Preheat oven to 400 degrees. Cream butter and sugar together until well blended. Beat in eggs. Combine flour and baking soda together. Add flour mixture to cream mixture. Add ⅓ cup lemonade concentrate. Beat until well blended.
  2. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 minutes. Cool on wire racks. Brush tops with ½ cup lemonade concentrate and sprinkle with sugar. Cool. Makes 36 cookies
Notes
Taste and see that the Lord is Good!

 

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