That's What's for Dinner

[x_section style=”margin: 0px 0px 0px 0px; padding: 45px 0px 45px 0px; “][x_row inner_container=”true” marginless_columns=”true” bg_color=”” style=”margin: 0px auto 0px auto; padding: 0px 0px 0px 0px; “][x_column bg_color=”” type=”1/1″ style=”padding: 0px 0px 0px 0px; “][x_accordion][x_accordion_item title=”And That’s What’s for Dinner Tonight: Introduction” open=”true”]homemade dinner

Good morning pretty people, today I’d like to introduce my new series titled, That’s What’s For Dinner!!! Yes I’ve been eagerly awaiting this new addition to our growing family and today’s the day. Cooking has always been a passion of mine and I’d like to share some of my ideas and creativity with you. The art of delicious food inspires family, friends and enthusiast alike to come together with a single goal in mind. To EAT!!!! Nah………just kidding. However, food to me invokes tradition, comfort and most of all, love. I scarcely remember any event growing up where large dishes of flavorful cuisine was not the center of attention. I spent many an afternoon in my momma’s kitchen “getting” the privilege of stirring the pot. And having first dibs on licking the spoon with the cake batter all to myself was a real treat. I invite you to take a moment from your busy day and come on over to my house and see What’s For Dinner.
[/x_accordion_item][x_accordion_item title=”And That’s What’s for Dinner Tonight: Chicken Club Sandwiches, White Bean and Sausage Soup, and Mamma’s Banana Puddin'” open=”false”]
homemade dinner

Grilled Chicken Club Sandwiches, White Bean & Sausage Soup, and Mamma’s Banana Puddin’

White Bean and Sausage Soup
Serves 6
A rustic, hearty soup suitable for a standalone meal or as a side
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Prep Time
30 min
Cook Time
3 hr
Total Time
11 hr
Prep Time
30 min
Cook Time
3 hr
Total Time
11 hr
Ingredients
  1. 1 lb of white beans (Great Northern, Navy, or any other white bean)
  2. 2 Onions diced
  3. 1 1/2 Bell Peppers diced
  4. 2 stalks of celery
  5. 2 cups of diced carrots
  6. 3-4 cloves of garlic
  7. 1 Tbsp of onion powder
  8. 1 Tbsp of garlic powder
  9. 2 tsp of Kosher Salt
  10. 1-2 tsp of freshly cracked black pepper
  11. 5 Cups of Chicken Stock or Vegetable Stock
  12. 1-2 Cups of water
  13. 5-7 Sprigs of Fresh Thyme
  14. 3 Bay Leaves
  15. 2 Sprigs of Fresh Oregano
  16. 1 Pound of Andouille Sausage Cut into rounds
  17. 2-3 Tablespoons of olive oil
Instructions
  1. Soak overnight you choice of white beans.
  2. In a large stock pot on medium heat sauté onions, celery, bell peppers and carrots until translucent. Once veggies are cooked but not brown add garlic, continue to sauté for 1 minute. Careful not to over cook garlic. Add white beans and carefully combine. Once beans are well coated add stock and water to cover 3-4 inches above beans. Eyeball it for your proper soup consistency. Bring to a boil. Gather Thyme and Oregano into a piece of butchers twine and tie it to the edged of pot. This will be helpful to ensure removal. Add Bay Leaves. Simmer for 2-3 hours until beans are tender. Meanwhile using 1 Tablespoon of olive oil sauté sausage until caramelized on both sides and add to soup for an additional 1/2 hour. Taste for seasoning and re-season to your liking.
Chelle's Pretty Things https://chellesprettythings.com/
Chicken Club Sandwich
Serves 5
A simple, yummy entre sandwich
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 6 Slices of thick cut bacon Cooked
  2. 2-3 Large chicken breast cut into 5 to six portions
  3. 5-6 Slices Gruyere cheese
  4. 1-2 Tbsp of herbs to Provence
  5. 2-3 Tbsp olive oil
  6. 1 tsp onion powder
  7. 1 tsp garlic powder
  8. Salt and pepper
  9. Sun-dried Tomatoes
  10. Sandwich rolls
  11. Lettuce
Instructions
  1. Preheat oven to 375
  2. Cut chicken breast into desired pieces. Coat chicken with olive oil and combine all seasoning, herbs and roast until golden brown. Remove from oven add strips of bacon and cheese. Place under broiler until cheese has melted. Once done remove from oven and prepare sandwich adding lettuce, sun- dried tomatoes and any dressings.
Chelle's Pretty Things https://chellesprettythings.com/
My Momma's Banana Pudding
Serves 8
A yummy "banana-less" dessert treat!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 2 Boxes of Jell-O Banana Cream Instant Pudding and Pie Filling
  2. 1 Can Eagle Brand Sweetened Condensed Milk
  3. 8 oz Philadelphia Cream Cheese
  4. 8 oz container of Cool Whip whipped topping
  5. 1 tsp Vanilla extract
  6. 3 Tbsp Imperial Granulated Sugar
  7. 2 Packages of Pepperidge Farm Chess-man Cookies
Instructions
  1. Prepare pudding according to package directions in a large mixing bowl or stand mixing bowl.
  2. Add sugar and mix with your hand or stand mixer until combined.
  3. Add cream cheese and mix until smooth
  4. Add Eagle Brand sweetened condensed milk and mix until smooth
  5. Add Vanilla extract and Cool Whip and fold or lightly mix to a light and fluffy consistency
  6. Pour 1/2 of the pudding into your serving dish and add a layer of chess-man cookies on top, then cover with the remaining pudding.
  7. Add a final layer of chess-man cookies on top of the pudding for a stunning presentation.
Chelle's Pretty Things https://chellesprettythings.com/
[/x_accordion_item][x_accordion_item title=”And That’s What’s for Dinner Tonight: Rajun Cajun Chicken and Sausage Gumbo with Rice and Hummingbird Cake” open=”false”]Ragen Cajun Gumbo, Texas Style

Ragen Cajun Gumbo, Texas Style
Serves 8
A rich and hearty Chicken and Sausage Gumbo with Louisiana flair and Texas Style
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Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Prep Time
30 min
Cook Time
2 hr 30 min
Total Time
3 hr
Gumbo Stock
  1. 1 Whole Chicken, giblets removed
  2. 2 Ham Hocks
  3. 1/2 large Onion, quartered
  4. 1/2 Bell Pepper, quartered
  5. 1 stick Celery, coarse chop
  6. 1 tsp whole Peppercorns
  7. 1 Bay Leaf
Roux
  1. 1 cup All-Purpose Flour
  2. 1 cup Vegetable Oil
Gumbo
  1. 2 large Onions, medium dice
  2. 3 sticks Celery, fine dice
  3. 1 1/2 Bell Peppers, medium dice
  4. 3 cloves Garlic, minced
  5. 1 can (10 ounce) Rotel
  6. 1 can (14.5 ounce) Diced Tomato with juice
  7. 2 quarts Gumbo Stock
  8. Tony Catchere's Cajun Seasoning, to taste
  9. Salt, to taste
  10. Pepper, to taste
  11. 1 Tbsp Garlic Powder
  12. 1 Tbsp Onion Powder
  13. 1 Tbsp Paprika
  14. 1 Tbsp Italian Seasoning
  15. 1 pound smoked Andouille sausage, cut into 1/4 in thick rounds
  16. Deboned and Chopped Chicken from stock
Stock
  1. Add all ingredients to a large stock pot and fill with water to cover chicken and ham hocks. Bring to a rolling boil, skimming any fat from the top periodically. Reduce head to medium and keep at a light boil for approximately 1 hour adding salt and pepper to taste.
Roux
  1. Add Oil and Flour to a Large Pot and heat on medium to medium high, stirring constantly until foamy. Reduce heat to medium and allow roux to cook for approximately 20 minutes stirring every two to three minutes to keep from burning. The roux is done when it reaches a medium brown color and creamy liquid texture.
Gumbo
  1. Add chopped vegetables to hot roux and cook until softened. Brown Andouille sausage rounds in a separate pan, stirring occasionally to prevent burning. Add stock, rotel, and diced tomatoes then bring gumbo to a boil. Season boiling gumbo Tony Catchere's Cajun Seasoning, Salt, Pepper, Garlic powder, Onion Powder, Paprika, Italian Seasoning Blend; then reduce heat to a high simmer for 10 minutes. Add browned sausage to gumbo and cook for 50 minutes. Add cooked chicken and ham hock to gumbo and cook for 5 minutes. Serve over 1/3 cup of white rice.
Chelle's Pretty Things https://chellesprettythings.com/
Hummingbird Cake
Serves 12
For a sweet ending, try my luscious Hummingbird Cake.
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Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Prep Time
20 min
Cook Time
30 min
Total Time
1 hr
Cake
  1. 3 Cups All-Purpose Flour
  2. 2 cups Granulated Sugar
  3. 1 tsp Baking Soda
  4. 1 tsp Ground Cinnamon
  5. 1/2 tsp Salt
  6. 2 cups Chopped Ripe Bananas
  7. 1 cup drained Crushed Pineapple
  8. 1 cup (two sticks) Butter, at room temperature
  9. 3 Large Eggs, Beaten
  10. 1 1/2 tsp Vanilla Extract
  11. 1 cup (4 ounces) Finely Chopped Pecans
Icing
  1. 8 ounces Cream Cheese, at room temperature
  2. 1/2 cup (1 stick) Butter, at room temperature
  3. 1 pound Confectioner Sugar (4 1/2 cups), sifted
  4. 1 tsp Vanilla Extract
Cake
  1. Preheat your oven to 350 degrees Fahrenheit. Lightly butter two, round 8-in cake pans and coat with flour, tapping out excess. Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In a separate bowl, mix bananas, pineapple, butter, eggs, vanilla, and pecans until combined. Add the wet ingredients into the dry ingredient bowl and gently fold them together until smooth. Spread cake batter into the two pans in even amounts and bake for 30 minutes checking with a toothpick to see if the cake is done cooking. When done, remove cake pans from the oven and cool for 15 minutes then turn the cakes out onto a cooling rack and cool for an additional 20 to 30 minutes.
Icing
  1. Beat softened cream cheese and butter with a mixer on high speed until combined. Slowly add the sugar and vanilla to the cream cheese and butter mixture, beating on slow speed until the icing is smooth.
Assembling the Cake
  1. Put one layer of cake, bottom side down, onto a plate and top with icing mixture. Add the second layer of cake, bottom side up, on top of the first layer then spread the icing mixture over the top and sides of the cake until covered. Decorate icing by stippling with additional icing on the back of a spoon over the entire cake. Keep refrigerated and let sit out 1/2 hour before serving.
Chelle's Pretty Things https://chellesprettythings.com/
[/x_accordion_item][x_accordion_item title=”And That’s What’s for Dinner Tonight: Hunters Chicken with Roasted Asparagus and Rustic Mashed Potatoes” open=”false”]image

Chicken Cacciatore
Hunter's chicken at it's finest.
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Chicken Cacciatore
  1. 1 to 2 Tbsp Olive Oil
  2. 1-2 Tbsp Butter
  3. 8 to 10 Chicken Thighs and Legs
  4. 2 Tbsp All-Purpose Flour
  5. 2 Medium Onions, peeled and chopped
  6. 2 Stalks of Celery, peeled and chopped
  7. 1 Bell Pepper, peeled and chopped
  8. 5 cloves of Garlic, minced
  9. 1 Tbsp Garlic Powder
  10. 1 Tbsp Onion Powder
  11. 1 Tbsp Italian Seasoning
  12. 1 cup Chicken Stock, homemade or canned
  13. 1 cup water
  14. 2 14.5 ounce can of diced Tomatoes
  15. Salt and Fresh Ground Pepper to taste
  16. 1 Tbsp Worcestershire Sauce
  17. 12 ounces Mushrooms, sliced
Instructions
  1. Heat olive oil in a a dutch oven on High heat until hot.
  2. Brown Chicken Thighs and Legs for 4 to 5 minutes on each side until lightly browned, then set aside leaving drippings.
  3. Add flour and mix with drippings then cook on medium-high heat for 1 to 2 minutes to make a tan colored roux.
  4. Add onions, celery, bell peppers,minced garlic, and seasoning to roux and saute for 2 to 3 minutes.
  5. Deglaze roux with chicken stock and cook for 2 to 3 minutes on high heat until reaching a light boil.
  6. Add tomatoes, worcestershire sauce, mushrooms then season with salt and pepper to taste.
  7. Continue to simmer for 10 minutes then add chicken back in.
  8. Simmer chicken for 45 minutes until fully cooked.
  9. Serve over mashed potatoes.
Chelle's Pretty Things https://chellesprettythings.com/
Country Style Mashed Potatoes
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 8 medium Idaho Potatoes, rinsed and chopped into 1 inch cubes, skin on
  2. 3 quarts of water salted with 1 to 2 Tbsp of Kosher Salt
  3. 1/2 cup (1 stick) Butter
  4. 1/2 cup of whole Milk
  5. 1/2 cup Swanson Chicken Broth (that's if you don't have any homemade)
  6. Salt and Pepper to taste
Instructions
  1. Bring 3 quarts of water to a boil on high heat in a non-stick stock pot and add salt.
  2. Add potatoes to water and bring back to a boil on medium-high heat.
  3. Continue boiling potatoes for 12 to 15 minutes util potatoes are easily pierced with a fork.
  4. Heat 1/4 cup (1/2 stick) of butter and 1/2 cup of milk, 1/2 cup of broth in a small saucepan over medium heat.
  5. Drain potatoes (in a colander or using the dutch oven lid) then add butter and milk mixture to stock pot.
  6. Mash potatoes, butter, broth and milk together with a potato masher until light and fluffy.
  7. Add remaining butter then season with salt and pepper to taste, lightly stirring after adding seasoning.
Chelle's Pretty Things https://chellesprettythings.com/
Roasted Asparagus
Amazing garlic, olive oil, and Parmesan cheese roasted asparagus.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 2 lbs whole Asparagus, stalk ends trimmed
  2. 4 cloves of Garlic, minced
  3. 1/4 cup of Olive Oil
  4. 1/2 cup grated Parmesan Cheese
  5. 1 tsp Garlic Powder
  6. 1 tsp Onion Powder
  7. Salt and Pepper to taste
Instructions
  1. Combine asparagus with olive oil, garlic, and seasoning in bowl. Thoroughly toss asparagus in olive oil mixture and pour into a foil lined baking pan making sure all of the garlic and seasoning gets in the pan. Sprinkle Parmesan cheese over the asparagus then bake in a 400 degree oven for 15 minutes.
Chelle's Pretty Things https://chellesprettythings.com/
[/x_accordion_item][x_accordion_item title=”And That’s What’s for Dinner Tonight: Beef Stew with Biscuits” open=”false”]Beef Stew an Biscuits

Beef Stew
A hearty, country style stick to your ribs, stew.
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Prep Time
45 min
Cook Time
1 hr 30 min
Total Time
2 hr 15 min
Prep Time
45 min
Cook Time
1 hr 30 min
Total Time
2 hr 15 min
Ingredients
  1. 2 pounds Beef Stew Meat
  2. 2 cups Onions Diced and chopped
  3. 1 Bell Pepper Diced and chopped
  4. 2 Stalks Celery Diced and chopped
  5. 3 Cloves Garlic Diced
  6. 1 Bunch of Leaks cleaned and diced
  7. 16oz Baby Carrots
  8. 5 Medium Potatoes
  9. 2 Cups Frozen Peas
  10. 4-5 Cups Swansons Beef Stock (If you don't have any homemade)
  11. 1 Cup water
  12. 1-2 Tablespoons gravy master
  13. 1 Teaspoon Lea and Worcestershire sauce
  14. 1 Tablespoon Tomato Paste
  15. 2-3 Level Tablespoons Flour
  16. 1 Tablespoon Butter plus 1 tablespoon Olive oil for Browning
  17. 1 16oz Package Pearl Onions (Frozen)
  18. Salt and Pepper to taste
  19. 2 teaspoons Garlic Powder
  20. 2 teaspoons onion Powder
  21. McCormick Grill Mates Montreal Steak
  22. 1 14oz can Red Gold Diced Tomato
Instructions
  1. Generously season stew meat with salt, pepper, garlic powder, onion powder.Heat butter and olive oil.
  2. Brown Stew Meat ,With McCormick in an Iron Skillet or Enamel Dutch Oven turning meat to get a complete sear
  3. Remove when caramilized.
  4. Sautee onions, peppers, celery,leeks, until translucent.......add garlic for 1 minute.
  5. Add Onion and garlic Powder
  6. Add Flour and cook for 1 minute
  7. Add Tomato Paste cook for 1 minute
  8. Add Diced Tomato
  9. Add browned beef and mix until fully combined
  10. Add beef stock and water until YOUR proper consistency is desired.
  11. Bring to a boil.
  12. Add Gravy Master
  13. Let Boil 45 minutes to an hour.
  14. Add carrots, potatoes, and pearl onions, and frozen peas
  15. Allow to finish cooking until vegetables are tender
Chelle's Pretty Things https://chellesprettythings.com/
Southern Biscuits
Wonderful, fluffy country buttermilk biscuits.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Two Cups All-Purpose Flour
  2. 4 tsp Baking Powder
  3. 1 tsp Kosher Salt
  4. 1/4 tsp Baking Soda
  5. 2 Tbsp Butter, frozen and cut into 1/4 inch cubes
  6. 2 Tbsp Shortening, frozen and cut into 1/2 in cubes
  7. 1 cup Buttermilk
Instructions
  1. Add Flour, Baking Powder, Salt, Baking Soda to a large bowl and whisk the dry ingredients together until they are evenly distributed.
  2. Slowly add small cubes of butter and shortening to the flour mixture, then combine with a pinching motion to incorporate shortening. The flour / butter mixture should be coarse and crumbly with the texture of large breadcrumbs.
  3. Slowly add 1 cup of buttermilk to the flour / butter mixture while stirring.
  4. Wait for 2 to 3 minutes for the buttermilk to incorporate into the flour.
  5. Empty biscuit mixture onto a floured work area and kneed 2 to 4 times to create layer's within the biscuits.
  6. Pat biscuit mixture into a 3/4 in thick disk, then cut into 2 inch rounds with a biscuit cutter.
  7. Place biscuit rounds into a greased 10 in cake pan and cook on 450 degrees Fahrenheit for 12 to 15 minutes until lightly browned on tops.
Chelle's Pretty Things https://chellesprettythings.com/
[/x_accordion_item][x_accordion_item title=”And That’s What’s for Dinner Tonight: Homemade Pasta Alfredo with Chicken and Sun Dried Tomato” open=”false”]
Pasta Alfredo with Chicken

Pasta Alfredo with Chicken

Pasta Alfredo with Chicken
A baked version of an all-time Pasta Favorite
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1 12 oz Box Barilla Pene Pasta
  2. 2 Pounds Boneless Skinless chicken breast
  3. 1 Stick Challenge Butter
  4. 1 1/2 Tlbs Olive Oil
  5. 1 8.5 oz Jar Bella Sun Luci Sun Dried Tomato Halves
  6. 1 4 oz Jar Merretta Gourmet Capers
  7. 4-5 Cloves Garlic
  8. 4-6 Fresh Basil Leaves
  9. 6 oz Daniele President's Sliced Prosciutto, chopped, (Reserve 1 oz of chopped prosciutto for topping)
  10. 16 oz (2 packages) Bel-Gioioso Parmesan cheese (shredded)
  11. 2 Cups Kraft Mozzarella Shredded
  12. 4 Cups Land O Lakes Heavy Whipping Cream
  13. 1-2 Tbls Tones Italian Seasoning
  14. Salt and Pepper to taste
  15. Pam Cooking Spray
Instructions
  1. Season Chicken Breast Generously with Salt, Pepper, and Italian Seasoning then drizzle with olive oil. Bake in a 400 deg oven for 20 minutes, then remove and let cool for 5 minutes. Cut into 1 inch cubes.
  2. Cook Pasta in a pot of boiling salted water for 5 to 6 minutes until just slightly underdone (it will finish cooking in the oven), then drain, add olive oil to prevent sticking, and let cool for 5 minutes.
  3. Add Butter to a medium saucepan on medium-high heat, and once foamy add garlic, cook for 30 seconds, then add basil and cook for an additional 30 seconds. Add heavy whipping cream and cook for 8 to 12 minutes until thickened, stirring frequently to prevent burning. Remove from heat, season with salt, pepper, and remaining Italian seasoning, then fold in prosciutto, capers, cubed chicken, and pasta until blended.
  4. Spray a 9" x 14" casserole dish with Pam Cooking spray, then add the Alfredo mixture to the dish. Top the Alfredo with the remaining prosciutto and shredded Mozzarella, then bake in a 375 deg oven for 30 minutes until bubbly and lightly browned on the top.
Chelle's Pretty Things https://chellesprettythings.com/
[/x_accordion_item][x_accordion_item title=”And That’s What’s for Dinner Tonight: Pork Chops Cordon Bleu, Southern Greens, Mac & Cheese, Candied Sweet Potatoes and Sock-it-To-Me Cake” open=”false”]image

Pork Chops Cordon Bleu
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. 5 One-inch Thick Bone in Pork Loin Chops
  2. 5 Slices Canadian Bacon
  3. 1/4 Cup Dijon Mustard
  4. 5 Thin slices of Emmentaler Cheese
  5. 5 Thin slices of Gouda Cheese
  6. 2 tsp Garlic Powder
  7. 2 tsp Onion Powder
  8. Salt and Pepper to taste
  9. 2 Eggs, lightly Beaten
  10. 1/2 Cup Milk
  11. 2 Tbsp Vegetable Oil
  12. 8 oz Panko Bread Crumbs
  13. 1-2 Cups Flour
Pork Chops
  1. Prepare the Pork Chops by cutting a slit in the side to create a pocket for stuffing. Take care to prevent cutting through the side of the chop or your stuffing may leak out during the cooking.
  2. Coat the inside of the Pork Chop pockets with Dijon Mustard.
  3. Wrap a slice Canadian Bacon around one slice each of Emmentaler and Gouda Cheese, then put stuffing into the Pork Chop pockets. Use tooth picks to cinch pockets closed.
  4. Mix Eggs and 1/2 Cup of Milk for an Egg wash.
  5. Pre-heat a large Cast Iron Skillet with Vegetable Oil on Medium High Heat
  6. Season Pork Chops with spices, First dip chops in flour,next dip in Egg wash, then panko, then Pan Sear in on each side for 2 minutes on Medium High heat, removing the pork chops and putting them on a broiler pan searing.
  7. Bake Pork Chops in a 350 Degree Oven for 30 minutes
Chelle's Pretty Things https://chellesprettythings.com/
Chelle's Mac & Cheese
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 Package Rotini Pasta
  2. 1/2 Cup (1 Stick) of Butter
  3. 1/2 Cup Flour
  4. 1/2 Cup Half and Half
  5. 1 Cup Whole Milk
  6. 1/8 Teaspoon Allspice
  7. 2 Cups Shredded Cheddar Cheese, 1/2 cup reserved for topping
  8. 1 Cup Shredded Gouda Cheese, 1/4 cup reserved for topping
  9. 1 Cup Shredded Emmentaler Cheese, 1/4 cup reserved for topping
Instructions
  1. Cook Pasta in 1 gallon of boiling water for 5 minutes until slightly underdone. (The pasta should be chewy with a slight bite as it will be baked later).
  2. Add Butter to a large pan on Medium heat, and when foamy add flour, stirring until you have a light roux (about 1 to 2 minutes). Add Half and Half and Milk ,allspice and bring mixture to a light simmer (it should just start bubbling) until it thickens and can coat the back of a spoon. Remove from heat and fold in cheese, stirring until melted. Fold in cooked pasta.
  3. Butter a 2 quart deep casserole, then add the Mac & Cheese mixture. Mix reserved cheese then sprinkle generously over the casserole. Put casserole into a 350 degree oven, and cook for 45 minutes.
Chelle's Pretty Things https://chellesprettythings.com/
Southern Greens
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 2 Tbsp Butter
  2. 2 Tbsp Olive Oil
  3. 2 Ham Hocks
  4. 1 Cup 1/4 in. Diced Ham
  5. 1 Large Diced Onion
  6. 1 Diced Bell Pepper
  7. 2 Ribs Diced Celery
  8. 2 Bunches Collard Greens, washed, stems removed, and roughly chopped
  9. 1 Bunch Turnip Greens, washed, stems removed, and roughly chopped
  10. 1 Bunch Kale, washed and roughly chopped
  11. 4 Cups Chicken Stock
  12. 1 Tbsp Brown Sugar
  13. 1/2 Tbsp Apple Cider Vinegar
  14. 1 Dash of Worcester Sauce
  15. 2 tsp Onion Powder
  16. 2 tsp Garlic Powder
  17. Salt and Pepper to taste
Instructions
  1. Add Butter and Olive Oil to a large Dutch Oven on Medium High Heat. Sear Ham Hocks and diced Ham for 3 to 5 minutes, turning to sear all sides, then remove Ham Hocks and reserve for later.
  2. Add Onion, Bell Pepper and Celery to Dutch Oven and cook until translucent.
  3. Add Greens and Kale to Dutch Oven until wilted and reduced until all of the greens fit in the pot.
  4. Add Chicken Stock, Seared Ham Hocks, Brown Sugar, Vinegar, Worcester Sauce, and Spices to Dutch Oven. Bring mixture to a boil, then reduce to a medium simmer for 1 hour.
Chelle's Pretty Things https://chellesprettythings.com/
Candied Sweet Potatoes
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 4 to 5 pounds of Sweet Potatoes, peeled, and cut into quarter inch rounds
  2. 1/2 Cup (1 Stick) of Butter
  3. 1 Cup Brown Sugar
  4. 1/2 Cup Maple Syrup
  5. 1/4 Cup Half and Half
  6. 1/2 Teaspoon Allspice
Instructions
  1. Melt Butter in a large pan, then mix in Brown Sugar and Maple Syrup until combined.
  2. Add Sweet Potato Rounds to the butter, brown sugar, allspice and maple mixture, folding until the Sweet Potato rounds are completely coated.
  3. Butter a 1.5 quart Casserole dish, then add all of the Sweet Potato mixture. Add Half and Half then put in a 350 degree oven and cook for 1 hour.
Chelle's Pretty Things https://chellesprettythings.com/
Sock-it-To-Me Cake
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Cake
  1. 1 1/2 Stick Butter, Softened
  2. 3 Cups Sugar
  3. 6 Large Eggs
  4. 1/4 Cup Reserved Cake Batter
  5. 1 1/2 Tbsp Vanilla Extract
  6. 1/2 Tbsp Almond Exract
  7. 1/4 Cup Canola Oil
  8. 3 Cups Cake Flour
  9. 1 Cup Sour Cream
  10. 8 Ounces Cream Cheese
  11. 1 Pinch Salt
Filling
  1. 1/4 Cup (1/2 Stick) Butter, Softened
  2. 1 1/2 Cup Chopped Walnuts
  3. 3 tsp Cinnamon
  4. 4 Tbsp Brown Sugar
Glaze
  1. 1 Cup Powdered Sugar
  2. 2 Tbsp Evaporated Milk
  3. 1 tsp Vanilla Extract
Cake
  1. Cream Softened Butter and Sugar in a mixer on Medium Low speed (a paddle mixer blade is recommended) for about 3 to 5 minutes.
  2. Add one Egg at a time to the Creamed Butter, beating lightly for about 20 seconds after adding each egg.
  3. Add Vanilla Extract, Oil, Flour, Salt, cream cheese and Sour Creme then Mix well for about 2 Minutes.
  4. Reserve 1/4 Cup of the Cake Batter for the filling.
  5. Add 1/2 of Cake Batter to a greased and floured Bundt pan.
  6. Sprinkle Filling around all of the Cake Batter in the Bundt pan (See directions for filling below).
  7. Add remaining Cake Batter on top of filling in Bundt pan.
  8. Tap the Pan on a counter top to remove bubbles.
  9. Bake in a 350 degree oven for 1 hour 20 minutes.
  10. Remove cake from oven and allow to cool for about 10 minutes, then carefully remove the cake from the Pan by inverting onto a cooling rack and tapping the bottom until the cake releases.
  11. Turn Cake right side up and allow to cool for an additional 10 minutes then drizzle Glaze (see directions below) over the entire cake until done.
Filling
  1. Add Butter, Walnuts, Brown Sugar, Reserved Cake Batter, and Cinnamon a medium bowl. Mix well.
Glaze
  1. Add Powered Sugar, Vanilla, and Evaporated Milk. Mix well.
Chelle's Pretty Things https://chellesprettythings.com/
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