Potato donuts

INGREDIENTS

For the donuts:

• 2 medium-size Russet  potatoes peeled
• 2 1/2 to 3 cups all-purpose flour
• 1 large egg
• 3/4 cup plus 2 tablespoons potato cooking water divided . So after you boil the potatoes keep the water.
• 1/4 cup sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon ground mace
• 1/8 teaspoon freshly grated nutmeg
• Veg oil for deep-frying

For the glaze:

• 1/4 cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla

INSTRUCTIONS

1. To make the donuts, boil the potatoes until fork tender. Set aside the water.
2. mash by hand, leaving no lumps. Measure out 3/4 cup of mashed potatoes.
3. In the bowl of a stand mixer, combine the mashed potatoes with 1/2 cup of flour and the egg.
4. In a small pot, heat the 3/4 cup of potato water, sugar, butter, and salt over low heat until the butter has melted.
5. Stir this mixture into the potato mixture and blend until smooth.
6. Dissolve the yeast in the remaining 2 tablespoons of warm potato water.
7. Add to the potato mixture. Mix in the mace and nutmeg and mix thoroughly.
8. Add remaining flour a little at a time, with your mixer on low and fitted with the dough hook, until a stiff dough forms. Continue kneading until smooth and elastic.
9. Remove dough to a greased bowl and place in a warm spot to rise until doubled in bulk, about one hour.
10. Turn the dough onto a floured surface and roll to 1/2 inch thickness.
11. Cut the dough with a floured biscuit or donut cutter. (I find this dough to be pretty soft, so I use a biscuit cutter since it's easier to move the full circle around than it is to move around the donut shape.)
12. Cover and let rise until doubled in bulk, about 45 minutes.
13. Heat a deep skillet or pot with 2 inches of oil to 375 degrees.
14. Fry the donuts in batches (don't overcrowd the pan), flipping as needed until golden brown on both sides.
15. Drain a paper towel lined plate.
16. To make the glaze, heat the milk in a small saucepan until warm. Remove from the heat and stir in the powdered sugar and vanilla. Whisk together to form a glaze.
17. Dunk the warm donuts in the glaze. Let sit for 5 minutes to set.
18. Serve immediately.

Chili

Ingredients

• 2 lbs lean ground beef
• 1 onion diced
• 1 jalapeno seeded and finely diced
• 4 cloves garlic minced
• 2 1/2 tablespoons chili powder 
• 1 teaspoon cumin
• 1 green bell pepper seeded and diced
• 14.5 oz crushed tomatoes canned
• 19 oz kidney beans canned, drained & rinsed
• 14.5 oz diced tomatoes with juice
• 14 oz can of retried beans
• 14 oz can of black beans 

    8oz can of tomato sauce 

• 1 1/2 cups beef broth
• 1 cup of water 
• 1 tablespoon tomato paste
• 1 tablespoon Seasoned salt
• Black  pepper to taste

Instructions

•  Combine ground beef and 1 1/2 tablespoons chili powder.
• In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
• Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
• Top with cheddar cheese, green onions, cilantro or other favorite toppings.

Lemon strawberry poke cake

Ingredients

• 1 lemon cake mix
• 1 - 14 ounce can sweetened condensed milk
• 1 - 16 ounce container lemon frosting
• 1 - 21 ounce can strawberry pie filling
• 1 - 8 ounce container Cool Whip, thawed
• 1 1/2 cup diced strawberries

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Make and bake the lemon cake mix according to the package directions.
3. Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes all over the warm cake.
4. Pour the sweetened condensed milk over the top of the cake, letting it soak into the holes.
5. Remove the foil liner from the can of frosting. Microwave the frosting for 30 seconds. Stir and pour over the top of the cake. Spread it out with a spatula. 
6. Let the cake cool for an hour, then refrigerate until completely cooled.
7. Pour the pie filling in a bowl and use a fork to smash the berries. Fold the container of Cool Whip into the pie filling. 
8. Spread on top of the cooled cake. Sprinkle the diced strawberries on top. Keep the cake refrigerated until ready to serve.

CAJUN CHICKEN ALFREDO

Ingredients

• 8 ounces fettuccini noodles cooked and drained
• 1 cup chicken cooked and diced 
• 2 cup heavy whipping cream
• 1/2 cup cream cheese
• 1/2 cup parmesan cheese
• 3 teaspoons cajun seasoning
• 1/4 teaspoon cayenne pepper

Instructions

1. Cook your fetuccini noodles to al dente, drain, return to the pot and set aside.
2. In a large saucepan on medium high heat, add heavy whipping cream and spices. Stirring constantly, bring to a boil.
3. Once cream is boiling reduce heat to medium. Stir in cream cheese and parmesan and cook for about 3 minutes.
4. Add chicken and sauce to the fetuccini in the pot and mix well.
5. Top with additional parmesan and additional spices if needed.

CORNBREAD MUFFINS

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cup yellow cornmeal
• ½ cup white sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 2 eggs
• 1 1/2 cups milk
• 1/3 cup vegetable oil

Instructions

1. Preheat oven to 400 degrees.
2. Spray muffin tins with non stick spray. This recipe will make 12 muffins
3. Combine all ingredients into a bowl. Stir well.
4. Pour into your prepared pan muffins tins.
5. Bake for about 12 minutes or until beginning to brown.
6. Allow to cool, and then eat. Serve with any type of beans or back in the day my mother used to throw it in a bowl and sop it up with some good ole milk.

Chicken Spaghetti

INGREDIENTS

1.    1 cup salsa

2.    1 cup sour cream

3.    2 cups Mexican cheese blend divided

4.    1 tsp taco seasoning

5.    chopped cilantro is optional

6.    1 16 oz spaghetti noodles box

7.    2 cups cooked chicken diced, use boneless thighs and breast for juiciness 

8.    2 (10 ounce) cans cream of chicken soup 

INSTRUCTIONS

1.    Preheat oven to 350 degrees.

2.    Cook pasta according to package directions; drain.

3.    Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine.

4.    Pour into a 9×13 sprayed baking dish.

5.    Top with 1/2 cup cheese and chopped cilantro.

6.       Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble.

Creamy beef pasta

Ingredients

• 1 pound ground beef
• 1/2 teaspoon salt
• Pinch of black pepper
• 1 Ts of Italian season 
• 1 Ts oregano 
• 2 cups water
• 1  jar spaghetti sauce.... any kind
• 8 ounces uncooked rotini pasta
• 1 1/2 cups shredded jack cheese

Instructions

1. Preheat a large deep skillet over medium heat. Cook pasta according to instructions on the package.
2. Add ground beef and season with salt and pepper. Cook til no longer pink.
3. stirring occasionally until cooked thoroughly.
4. Drain grease. Add pasta sauce and other spices.
5. Stir  cheese into ground beef then stir in water, and pasta noodles.
6. Bring mixture to a low boil.
7. Stir, cover and reduce heat to a simmer.
8. Cook for about 15 minutes , make sure pasta is tender.
9. Turn off heat and make sure cheese is mixed well.
10. Season with additional salt and pepper if needed.
11. Serve with optional toppings if desired. I used parsley flakes.

Happy Hour

Seafood Baked Potato

Ingredients

• 4 baking size Russet potatoes
• 1 lb crab legs steamed 
• 1 lb of raw shrimp
• 2 T minced garlic
• 1 stick of butter
• 4 T flour
• 8 oz block cream cheese softened
• 2 cups shredded American cheese Velveeta
• 1 cup shredded mozzarella
• 1/2 cup shredded Monterey Jack
• 1/4 cup grated Parmesan cheese
• 2 1/2 cups half and half
• 2 Tbsp cajun seasoning
• 2 Tbsp onion powder
• 1 Tbsp garlic powder
• Salt and pepper
• chives or green onions

Instructions

Potatoes:

1. Wash, scrub, and dry the potatoes well.
2. Poke small holes all over the potatoes using a fork to vent.
3. Now, you can either wrap them in foil and bake them on 400 F for 40-50 mins. Or you can wrap them individually in paper towels and microwave them one at a time using the “potato” setting on your microwave. *
4. When the potatoes are done, carefully cut a split down the middle of a potato. Do NOT cut through the other (or under) side of the potato’s skin.
5. Scoop the insides of the potatoes out and place it into a bowl; reserve the potato skins and keep them intact.
6. Add in the cream cheese, chives, garlic powder, and salt and pepper to taste.
7. Mix well, cover to keep warm, and set aside.

Seafood & Sauce:

1. Add the shrimp and steamed crab legs into a bowl
2. Season the shrimp with 1 TBS of Cajun seasoning, 1 TBS onion powder.
3. In a saucepan, melt 4 TBS of butter and add in the garlic
4. Sauté the garlic for 30 secs.
5. Add in the shrimp but not the  crab legs  and sauté until the shrimp are cooked; about 4-5 mins.
6. Remove and set aside
7. Pour the liquid left in the pot into a cup and reserve
8. In the same pot, melt the remaining butter.
9. When the butter melts, whisk in the flour
10. Mix until the flour is no longer visible; about 1 min
11. Pour in the reserved seafood liquid 
12. Pour in the half and half while whisking.
13. Bring it to a low simmer
14. Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder
15. When the sauce starts to thicken, stir in all remaining cheeses.
16. When the cheese melts, add in the seafood and stir.
17. Once the seafood is hot turn off the heat.
18. Spoon the potato mixture evenly onto the reserved potato skins
19. Sprinkle mozzarella evenly on each potato
20. Ladle the seafood sauce over the potatoes
21. Garnish with green onions
22. Enjoy!
    
    

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