- Each week on my Dixiedee’s blog I will be posting some of my favorite recipes that I had made in my kitchen. If you make any of these recipes please leave a comment and tell me what you thought about the recipe.
- PS: If you have a recipe that you would like to be feature on the #dixiedeeblog please send it to my email:firstname.lastname@example.org
*Breakfast~ Janet’s Chocolate Chip Coffee Cake
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cinnamon
- 1 stick unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips (about 6 ounces)
Preheat the oven to 350 degrees. Grease an 8-inch square-baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4-cup sugar and the cinnamon.
Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips. Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes
*Dinner~ Paula Deen’s Busy Day Chicken
- 3 lbs. bone-in chicken parts; skin re-moved and rinsed
- 1 package onion soup mix
- 2 tablespoon dark brown sugar
- 15 ounces can plain tomato
Directions: Place chicken in large skillet with cover; sprinkle with onion soup and brown sugar. Pour tomato sauce all over and turn heat to medium high and cook until mixture starts to bubble. Turn heat down to medium low and cook or slow cook for 4 hours. For a crowd, use 1 can tomato sauce and 2 tbsp. sugar for every 3 lbs. of chicken. Do not increase onion soup
*Dessert~ Clinton Kelly’s Strawberry Pie
- 1 recipe Carla’s Perfect Pie Crust
- 1 cup water
- 1 jar strawberry jam (12 ounces)
- 3 lbs fresh strawberries (hulled and quartered)
- 1 lemon (zested and juiced)
Whipped Sour Cream Topping:
- ½ cup heavy whipping cream (chilled)
- 2 tablespoons sugar
- ¼ cup sour cream (chilled)
- Directions: For the Pie Crust: preheat oven to 350ºF. On a floured surface, roll the piecrust to an 11-inch circle. Fold the piecrust under and crimp the edges. Trim any remaining piecrust. Prick dough with the prongs of a fork. Line the piecrust with parchment paper and place baking beans in the parchment. Bake for 12-15 minutes or until the piecrust is golden. Remove from the oven and allow cooling completely.
- For the Filling: in a medium bowl, add the gelatin to cold water. Let sit for 5 minutes. In a saucepan, warm the jam. In a large bowl, combine gelatin with warm jam. Then, add the strawberries, lemon juice and zest and mix to combine. Pour into the piecrust and smooth. Turn strawberries so the red sides are facing out. Place in the refrigerator and allow to set for a minimum of 30 minutes.
- Whipped Sour Cream Topping: in the bowl of a stand mixer or using a whisk by hand, whip the heavy cream to soft peaks. Add the sugar and whisk to form stiff peaks. Fold in sour cream to combine. Serve a slice of pie with a dollop of whipped sour cream topping. Garnish with a sprig of mint! Tips:
- – Use a sharp knife when cutting the pie.
- Let chill overnight to ensure that the pie holds up!
Carla Hall’s Easy Pie Crust: http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust