Tuesday, April 16, 2013

Brunswick Stew

Here is a tasty recipe that is sure to warm your gizzard on a cool and damp day.

Brunswick Stew
2 large chicken breasts, cooked and shredded
(you can also use one of those rotisserie chickens and take the chicken from there)
2 large cans of chicken broth
4 Large potatoes, peeled and cut into chunks
4 slices (or more) of bacon, uncooked and cut into 1 inch pieces
2 medium yellow onions, thinly sliced
2 c of frozen lima beans
2 c of frozen corn
1- 8 oz can of tomato sauce
salt and pepper to taste
1 t paprika
4 dashes of ground red pepper (or to taste)

Put the chicken broth, chicken, bacon and onions into a large pot.  Simmer for 20 minutes.  Add the tomato sauce, lima beans, corn and salt and pepper.  Simmer another 15 minutes.  Add the paprika and red pepper and cook an additional 5 minutes.
Serve with homemade bread or a crusty store-bought  bread.
This seems to be a somewhat strange combination, but give it a try, because it is so delicious!  ENJOY
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Nana's old fashioned coffee cake

Nana's Coffee Cake

A family favorite in our home - now you can make it too.

Sift together
2 1/2 c flour, 1/2 t. salt and 2 1/2 t. baking powder
In separate bowl, mix
1/2 c shortening
1 c sugar
2 t. vanilla extract
Cream well, then add
2 eggs and mix just until blended - do not overbeat
Add dry ingredients to creamed mixture, alternating with
1 c milk
Beat just until blended and spread into a 13 x 9 pan
In food processor, combine 1 c sugar, 1 c flour, one stick butter and 1 - 2 T cinnamon.  Blend until combine and butter is in small pieces.  Top batter with crumb mixture and place in a 350 degree oven for 30 minutes.  Cool completely before serving.
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Almond Joy Bars are a real joy!

Good morning everyone.
A couple weeks ago I made these luscious cookie bars for coffee hour at church....well the ladies LOVED them and several wanted the recipe.   I found the recipe on Pinterest and altered it a bit.  The results were amazing, so I thought I would pass it along to all of you.

Almond Joy Bars

Adapted from a recipe compliments of Glorious Treats


1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 teaspoon salt
1 1/2 cups flour
1-14 oz can sweetened condensed milk
1-14 oz bag sweetened, shredded coconut
1 teaspoon vanilla extract
1 1/2 cups sliced almonds
1 bag of semi-sweet chocolate chips


Toast the almonds by spreading them in a thin layer on a baking sheet and baking at 375*F for 5-7 minutes. Keep a close eye on them, so they don't over bake. They should be a light golden brown.

Line a 9"x13" baking pan with foil that hangs over the edge (for easy removal). Spray the foil with a light layer of cooking spray.

Make the crust-
With a mixer, or food processor, blend the butter and sugar until smooth and fully combined. Add flour and salt, and blend lightly until almost incorporated. Add 1 cup of cooled, toasted almonds, and blend until just combined.
Press crust into the bottom of the prepared pan.
Bake 5-6 minutes in a pre-heated oven at 350*F.

Make the coconut filling-
In a bowl, mix the sweetened condensed milk, coconut and vanilla. Spoon the mixture onto the crust, spreading gently, so you don't disturb the crust.

Bake for 20-25 minutes, until the coconut is a nice golden brown.
Remove from oven.  Sprinkle with bag of chocolate chips and let sit for 5 minutes.  The chips should be melted by now.
Spread the melted chocolate over the baked coconut bars.

Sprinkle the remaining 1/2 cup toasted almonds on top melted chocolate.

Place coconut bars in the refrigerator for about 1 hour, until chocolate has hardened.

When fully chilled, remove entire dessert from the pan by pulling up on the foil liner. Slice into small bars, using a sharp knife, cleaning the knife (with warm water) between cuts if you want nice, sharp bars.

Bars may be served at room temperature, or directly from the fridge. Store remaining bars in the refrigerator, wrapped well. Can be made 2-3 days in advance.

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