Fresh, Canned or Frozen Black-eyed Peas
1 Package Salt Pork
Take the slab of salt pork and slice into strips. Fry until crispy; removing most of the fat.
Chop into pieces and add to your black-eyed peas. (more…)
Inspiration for the Gingerbread House
As Sugar Plum fairies danced in their heads; the smell of Gingerbread cooking in the oven filled the air with aroma of the Gingerbread House baking. Gum Drops, candy sticks and chocolate windows and doors. House is made of Gingerbread. Make it your own by using whatever candies you like from Necco wafers to candy canes. This Gingerbread House will take the center position on your table for all the festivities.
It will be sure to impress and delight all who break a piece off and take it home.
Royal icing holds it all together
1 Cup Shortening
1 Cup Molasses
3 Cups Pillsbury® All-purpose flour
1½ Teaspoons Baking Soda
½ Teaspoon Salt
½ Teaspoon Ginger
¼ Teaspoon Nutmeg
¼ Teaspoon Cloves
In a large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling. (more…)
One Ruskin Tomatoe sliced in half make two servings
Roast Red Peppers
Green Olives with Pimentos
Slice the tomatoe in half from stem to end.
Place on a dish, make a slit in the end.
Place your snow peas in the slit to form a tail.
In the front place a toothpick where the head would go.
On the toothpick place a red pepper as shown in picture,
Then the green olive with another on top for the head.
Let the pimento squish out slightly.
Shave carrot strip and place on each side for wings.
Serve with your favorite dressings on the side.
What to do with the inside of the pumpkin after you have carved it?
4 Cups Smashed, Packed & Drained Cooked Pumpkin
2 Cans Carnation® Evaporated Milk
2—9 inch Single Pie Shells
1½ Cups Sugar
1 Teaspoon Salt
2 Teaspoons Cinnamon
1 Teaspoon Ginger
½ Teaspoon Ground Cloves
4 Large Eggs
2 Large Chicken Breast with Skin and Bone Removed (spilt)
French’s ® French Fried Onions (1 can)
4 Slices Cheddar Cheese or Shredded
Salt & Pepper to Taste
3 Tablespoons Extra Light Virgin Olive Oil
After preparing your breast for stuffing, lay half breast on cutting board and pound flat with a meat mallet.
Lay (2) two slices Cheddar Cheese on breast, roll breast to make a chicken roll (Toothpicks can be insert to help you hold this together while dipping). Scramble eggs in a shallow dish. Dip breast coating it with the egg, and then into your crushed onion crumbs* covering the breast.
Place into baking dish. Sprinkle with Olive Oil.
Bake at 350° 40 minutes.
Serve with Vegetable or Salad.
*Place French fried onions in a zip type bag and roll with a rolling pin to crush. Empty into dish.
For more information contact me on Facebook Inspirational Recipes or InspirationalRecipes@gmail.com and Happy Cooking!!!
This post is sponsored by:
Inspirational Recipes award winning recipes top left is a mini-strawberry bundt cake, Center-top Black Forest Cake with Cherry Liquor, Right top-Chocolate Mint Grasshopper, Left Bottom-Peanut Butter Fudge with Hazelnut stripping, Center bottom-Carrot Cake with Cheese Cream Frosting, Bottom Right-Inspirational Recipes signature cake Lindy’s Cheese Cake.
For the recipes contact Susan Teston at InspirationalRecipes@gmail.com
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