THEME REVEAL - FEEDING THE FLOCK 23

 

Has it already been a year?  I planned to have this challenge all buttoned up and ready to go by now.  I haven’t even started writing them yet, however, the thoughts are jumbling around in my head.  This will be my ninth year of participating in the A-Z blog.  I love it because we get to catch up with old blog buddies and we get the opportunity to meet new blog buddies. I’ve not been blogging since last year, and my attempts at taking part in the road trip after last year's challenge failed.  But here I am back again to play along. 

Back in 2010 I was part of a bible study with a group of women who were struggling with addictions.  This was one of best experiences of my life.  Only the resilient survive, and survival comes through JESUS. Only JESUS saves!  My theme this year has to do with The Great Commission: “Go and make disciples of all the nations…” FEEDING THE FLOCK. I’m going to share an experience on my story page in tandem to the recipe here. It’s a HUGE undertaking but I’m up for the challenge, are you? 

Do you have a recipe request?  How has food made you resilient in your struggles?  Feel free to share your comments below.

Cheers,

Holiday Nashville Hot Chicken Mac N Cheese

 

Holiday Nashville Hot Chicken and Mac & Cheese

 

Check it out here!  My son got this while were were in Orlando at City Walk. It was so good, I couldn't wait to get home and try it myself. (It gets more spicy if you let it sit overnight in the fridge).

 

3½–4-lb. chicken breasts, cut into 10 pieces, give or take a few

1 tablespoon freshly ground black pepper

2 tablespoons plus 4 tsp. kosher salt

4 large eggs

2 cups Eggnog

2 tablespoons Tabasco

4 cups all-purpose flour

Vegetable oil (for frying; about 10 cups)

6 tablespoons cayenne pepper

2 tablespoons dark brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

Whisk eggs, eggnog, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.

Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve over extra creamy mac & cheese.

 

Extra Creamy Mac & Cheese

1 box (16oz.) pasta shells, cooked according to package instructions.

5 Tbsp. butter

5 Tbsp. all-purpose flour

5 cups milk

1lb cheddar cheese, shredded

4 oz. cream cheese

Salt and pepper to taste.

 

Melt butter and add flour creating a base.  Add milk and bring just to boiling.  Add in cheeses until melted and thick.  Stir in shells.  

Serve chicken over mac and cheese.  Make sure you make extra for leftovers….it’s delicious.

 

 

 

© Crackerberries 2021

Upside Down Breakfast

 

Upside-Down Breakfast

 

1 Pizza dough

4-5 eggs, beaten

1-2 tsps. Hot sauce

1 tsp. onion powder

8 oz. cooked sausage

1 cup fresh spinach

1 tomato, sliced

1 cup shredded cheddar/Monterey Jack cheese

4 slices provolone

 

Divide pizza dough into four portions and create 6 inch circles.

 

Add hot sauce and onion powder to beaten eggs.  Add a little water if needed.

 

Spray or grease four ramekins with cooking spray or butter. Place one slice of provolone on bottom of each ramekin.  Divide the spinach and the sausage equally.

 

Pour egg mixture allotting equal portions over the sausage. Carefully place the pizza dough over tops of ramekins and down sides, pressing to seal. 

 

Brush tops with melted butter (or spray).  Sprinkle with a little parmesan cheese.

 

Airfry 335º for 15-18 minutes… depending on type of airfryer.

 

Let cool slightly, then invert ramekins onto serving plates.  Serve with favorite toppings (Tall Cool ☺ne likes sour cream and hot salsa) or fresh basil and tomato.

 

© Crackerberries 2021

Uncle Ray's Super Duper Catfish Stew

 

Uncle Ray’s Super Duper

Catfish Stew

The only thing I did different was I didn’t fry the fish and I left my tatas chunky… but it still was super duper.

 

 This recipe was shared with us from our good friend Terry

© Crackerberries 2021

Egg Slut

 

Perfected... ditched the red onions, added bacon bits, microwaved mashed potatoes for 30 seconds, sprayed cover with a little cooking spray so it wouldn't stick, and then submersed in boiling water for 10 minutes.  

I came across this recipe from a fellow blogger through my April #atozchallenge.  Who'd have thought there was a slutty egg recipe?  I absolutely had to try it and it's a definite keeper for me.  Wicked good! Thank you Anne M. Bray!  

EggSlut and "The Slut" Recipe

Ingredients

·                     1/2 c mashed potatoes

·                     1 egg

·                     butter (I used 1/2 tbsp. I like butter)

·                     chopped chives (I used green onions and some red)

Method

→Get a jar with tight-fitting lid (at least 8 oz. size) the wide mouth half pint mason jars are perfect.

→Before adding ingredients, measure for water level in saucepan. 

You want the jar completely covered. I made the mistake and it was not fully covered so I had to cook longer so that the top of the eggs was not all runny.

→Heat water to boiling.

→In jar, add ingredients in order listed (potatoes on bottom) Next time I will microwave the potatoes for about 30 seconds...I like my food really hot.

→Cover with lid, place in boiling water

→Cook for about 6-8 minutes, depending on size of jar and the consistency of how you like your egg.  

 

  

Find the original recipe →  EggSlut and "The Slut" Recipe

I let mine cook for about 9 minutes.  Next time I will microwave the mashed potato a little so that it’s not cold going in. 

 © Crackerberries 2021

Italian Tortilla Casserole

 

Italian Tortilla Casserole

 

4 taco size flour tortillas

1 lb. ground beef

1 28 oz. can pasta sauce

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. fresh ground pepper

1 tsp. dried basil

8 oz. sour cream

8 oz. cream cheese

½ cup milk

½ cup chopped onions

1 cup shredded cheddar cheese

3 cups fresh baby spinach

 

Grease casserole dish.  Cook ground beef and drain off fat.  Stir in pasta sauce, [reserving a scant cup for later] basil, garlic, onion powder, and pepper.  Bring to a boil, then reduce heat and simmer 5 minutes, uncovered.

 

Beat the cream cheese and sour cream together until smooth. Add milk and onions and stir well.

 

Place half of the flour tortillas on bottom of casserole dish. I cut mine to fit. Cover with half of the meat mixture, half of the cream cheese mixture and all of the spinach.  Add remaining meat mixture and cover with tortillas. Spread reserved pasta sauce over top of tortillas.  Cover remaining cream cheese mixture and place in fridge.

 

Spray aluminum foil lightly with cooking spray and cover casserole tightly.

Bake 350º for 45 minutes. Remove foil and spread reserved cream cheese mixture over top, sprinkle with cheddar cheese.  Bake an additional 10-15 minutes until cheese is melted and bubbly.  Let stand 15 minutes before serving.

 

© Crackerberries 2021

Flatbread Pizza

 

Flatbread Pizza

v  1 flat bread

v  2 Tbsp. tomato sauce (or one sliced tomato can be used)

v  1 Tbsp. feta cheese

v  Chopped onions, peppers, olives, garlic, and spinach, anything you like. I added cappers to this one.

v  Select air fry setting at 400º and 4 minutes.

 

© Crackerberries 2021

Air Fryer Biscuits

 

Buttermilk Biscuits

1¾ cup all-purpose flour

½ tsp. baking soda

¾ tsp. baking powder

1 tsp. sugar

¼ cup (4 Tbsp.) butter, cut in pieces

Scant cup real buttermilk

 

v  Sift dry ingredients together in bowl.

Ø  *(If you don’t have a sifter a wire colander works just as well. I never used to sift, but have found that it makes for a much nicer textured biscuit.)

v  Using pastry cutter or fork cut the butter into the flour mixture until it is pea sized clumps.

v   Add scant cup (more or less) buttermilk.

       Ø  Real buttermilk is key.  If you don’t have buttermilk you can do the milk and lemon juice alternative, but the flavor is just not quite the same.+

v  Select Air fry option at 400º for 14 minutes

Ø  These were made in the Emeril Lagasse Power Air Fryer 360

Ø  Temperature and time may vary depending on air fryer brand

v  Line crisper tray with parchment paper.

v  Drop six scoops of dough on paper.

v  Cook for 8 minutes, then turn tray and cook an additional 6 minutes.

 

© Crackerberries 2021

Mommie's Easy Cookies

 

Mommie’s Easy Cookies

1 box cake mix (any flavor)

2 eggs

½ cup vegetable oil

½ cup nuts, chips, pretzels, Captain Crunch or other cereal, (anything crunchy)

 

Preheat oven 350º

 

 Mix all ingredients together until well combined. Drop on cookie sheet and bake 17 minutes or until browned.

 

© Crackerberries 2021

BMC (Bacon Cheese Meatloaf)

 

BCM Bacon Cheese Meatloaf

1¾ lb. ground beef

2 eggs

1 pkg. onion soup mix

5 oz. marinated mushrooms, drained and chopped

2 slices white bread, torn into small pieces

1 tsp. each: paprika, pepper, basil, chili powder, onion powder, garlic salt

3 slices bacon, halved

4 oz. Velveeta cheese

 

Combine all ingredients except bacon and cheese and mix well.  Place into a loaf in lightly greased pan.  Create an indent down the center of the loaf. Cut Velveeta into three rectangular chunks and place in the indent. Work the meat loaf around the cheese.  Place the strips of bacon over the top of the loaf.  Cook in 350º oven for about an hour, maybe a little more.  Let cool slightly before serving.

 

 

 

© Crackerberries 2021

Cream Puffs

 

Cream Puffs

 

½ cup butter (1 stick)

1 cup water

4 eggs

1 cup flour

¼ tsp. salt

 

Bring one cup water to boil.  Add butter and stir to melt.  Add flour and salt all at once.  Stir vigorously until mixture is smooth and forms a ball in pan.  Cool slightly (about 2 minutes) and add eggs, one at a time, stirring briskly after each one. Using pastry bag, twirl dough into 12 puffs on lightly greased cookie sheet.  Bake 450º for 15 minutes, then turn down to 325º and cook an additional 20-25 minutes, until golden brown.

 

Fill with pudding or whipped cream and top with mocha chocolate frosting.

 

 

Chocolate Mocha Frosting

 

6 tbsps. Cocoa

6 tbsps. HOT coffee

6 tbsps. Butter

1 tbsp. Baileys Irish Cream (secret ingredient because I was out of vanilla extract)

3 cups (or so) confectioners’ sugar

 

Combine cocoa and coffee, add butter and Bailey’s, beat until smooth.  Add sugar gradually until of spreading consistency.

 

© Crackerberries 2021

Apple Cinnamon Pretzels

 

Apple Cinnamon Pretzels

 

¼ cup eggnog

¾ cup water    70-80º

½ tsp. salt

1½ tsp. cinnamon sugar

¼ cup raisins

¼ cup chopped apple (save the additional apple)

 

Place all ingredients in bread machine in order listed.  Place raisins and apple in the fruit and nut dispenser.  Select dough setting.

 

Use the remaining apple and combine with ¼ cup finely chopped pecans.

 

Once dough cycle is complete, turn dough out on lightly flour surface. Let it rest about 10 minutes.  Cut 12 portions and roll each one into 8 inch ropes.  Tie into a pretzel knot.

 

Brush with eggnog.

Sprinkle with cinnamon sugar.

Divide the pecan apple mixture over the pretzels.

Bake in Emeril’s Airfryer 360 at 450º eight minutes.

 

© Crackerberries 2020

Snowman Poop

 

Snowman Poop

 

2 cups all-purpose flour

1 cup egg nog

1 tsp. cream of tartar

½ tsp. baking powder

¼ tsp. baking soda

¾ tsp. salt

¼ cup butter cut in small pieces

 

1.       Combine dry ingredients in medium bowl.

2.       Cut in butter until resembles pea size pieces.

3.       Make center well and pour in egg nog.

4.       Stir to form dough, don’t over mix.

5.       Turn dough onto lightly floured surface.

6.       Use round cutter to cut out 6 2-inch dough rounds.

7.       Use smaller cutter to cut out 6 more dough rounds.

8.       Roll remaining dough into 6 balls.

9.       Build snowman.

10.        Arrange on crisper tray on shelf position 5,

11.        Select Airfry setting for 400º

12.        Set cooking time for 12 minutes.

 

 

 

© Crackerberries 2020