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Recipes
Closet Cooking Jalapeno Popper Dip
By KellyMatthews
Directions Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and p...
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup mayonnaise
- 1/2 cup cheddar cheese, shredded
- 1/2 cup parmigiano reggiano (parmesan), grated
- 1 (4 ounce) can sliced jalapenos (pickled), drained
- 2 jalapeno peppers, chopped (optional)
- 1/4 cup panko bread crumbs
- 1/4 cup parmigiano reggiano (parmesan), grated
Kimberly's Simply Southern
By KellyMatthews
Directions 1. Place water and salt in a pot over high heat until salt dissolves
- 1 (3-5 lbs) whole chicken, cut into eight pieces
- 1/4 cup salt
- 2 quarts ice water
- Crisco for frying
- Coconut oil for frying
- 2 cups flour for dredging
- 1 tablespoon salt
- 1/4 tablespoon pepper
Kimberly's Simply Southern Grandmother Burrell's Pound Cake
By KellyMatthews
1. Preheat the oven to 350 degrees
- Ingredients
- 3 sticks margarine, room temperature
- 8 ounces cream cheese, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 3 cups cake flour (sifted 3 times)
- 1 teaspoon vanilla
- Dash of salt
Cranberry Bake
By KellyMatthews
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- 1 (16-ounce) can whole-berry cranberry sauce
- 1 (11-ounce) can mandarin oranges, drained
- 1/2 1/2
- teaspoon lemon juice (see Note)
- 2 teaspoons sugar
Best Hot Wings
By KellyMatthews
1. Heat oven to 200°. Pour oil to a depth of 2″ in a 6-qt
- INGREDIENTS
- Peanut oil, for frying
- 4 lb. chicken wings (about 40), separated into 2 pieces, wing tips removed, rinsed
- 12 tbsp. margarine
- 1 cup hot sauce, preferably Frank's Red Hot Original Cayenne Pepper Sauce
- 1 1/3 cups chunky blue cheese dressing
- 4 ribs celery, halved lengthwise, then cut crosswise into 3″ sticks
Crazy Chicken
By KellyMatthews
I'm not sure why this is called Crazy Chicken
- 6 boneless skinless chicken breasts
- 2 cups salsa
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 tablespoon ketchup
- 1/2 tablespoon mustard
Blackberry BBQ Dump Chicken (Oamc)
By KellyMatthews
Another throw it together in a bag and freeze for that day when you don't want to think about what's for dinner!
- 3/4 cup ketchup
- 3/4 cup blackberry jam (other jams work too!)
- 1/8 cup white vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chili powder
- 1/8 teaspoon salt
- 1 1/2 lbs chicken pieces or 1 1/2 lbs chicken breasts
Pot Roast
By KellyMatthews
Directions In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast (3 pounds), trimmed of excess fat
- 2 tablespoons Worcestershire sauce
Moroccan Chicken Stew Slow Cooker
By KellyMatthews
Place all of the ingredients into a 3 1/2 or 4 quart crockpot and add chicken stock to cover (about 3-4 cups)
- Moroccan Chicken Stew
- 2 chicken breasts, cut into cubes
- 2 carrots, peeled and cut into chunks
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 small sweet potato, peeled and cut into chunks
- 1 can chickpeas, rinsed and drained
- 1 T tomato paste
- 2 t cinnamon
- 2 t cumin
- 1/2 t coriander
- 1/2 t cayenne pepper
- 1 cup green beans, cut into 1 inch pieces
- Chicken stock
- Place all of the ingredients into a 3 1/2 or 4 quart crockpot and add chicken stock to cover (about 3-4 cups). Cover and cook on low for 6-8 hours. Serve over couscous or rice and sprinkle with chopped cilantro
Sweet Salsa Dump Chicken - OAMC
By KellyMatthews
The theory is you dump this in a bag and freeze to pull out later
- 1 (1 1/4 ounce) package taco seasoning mix
- 8 ounces apricot jam
- 12 ounces salsa
- 1 1/2 lbs chicken pieces (4-6 pieces)