Yummy Yams (Sweet potatoes)

Ingredients:
3 c. cooked, dark orange sweet potatoes (2 large or 3 medium)
1 c. sugar
1/2 c. butter
2 eggs, beaten
1 tsp. vanilla
1/3 c. milk

Peel, slice, and boil sweet potatoes or yams for 20 to 25 minutes. Mix other ingredients in a bowl, drain potatoes, and add to mixture. Beat with mixter on high until smooth. Pour into buttered 9x3 inch dish.

Top with:
1/2 c. brown sugar
1/4 c. flour
1/4 c. butter
1/2 c. chopped pecans (optional)

Cut brown sugar, flour, and butter together until crumbly, mix in pecans, sprinkle over top. Bake at 350 degrees for 30 minutes.

LOW COUNTRY SHRIMP BOIL

Ingredients:
5 lbs. shrimp in shell
2 1/2 lbs. Hillshire Farm all beef blue label sausage
Fresh or frozen corn on the cob (allow 2 Sm. ears per person)
New potatoes, split in half
1 pkg. Durkee shrimp boil seasoning
1 - 1 1/2 tbsp. salt
Water to cover
Bring water to boil with salt and seasoning. Add sausage, cut into 2 1/2"
pieces. Cook for about 10 minutes. Add corn and potatoes, cook for
another 10 minutes. Add shrimp and cook until tender, approximately 3
to 5 minutes. This will serve 8 people. Serve with cocktail sauce.
Cooks.com - Recipe - Low Country Shrimp Boil Page 1 of 1

Chinese Lemon Chicken

Ingredients:
2 boneless chicken breast
1 egg
Salt and pepper
1/4 c. flour
1/4 c. cornstarch
Peanut oil
Lemon sauce
Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat
oil in deep pan. Dip chicken parts into mixture of beaten egg and salt
and pepper. Mix together flour and cornstarch. Dip egg batter chicken
to coat. Deep fry in hot oil until browned. Drain, place on heat proof
platter, pour hot lemon sauce over. Serves with rice.
LEMON SAUCE:
1 c. sugar
2/3 c. water
2 tbsp. cornstarch
Zest from 1 lemon
Juice from same lemon
1/4 tsp. ginger
1/4 tsp. garlic powder
Dash white pepper
1/8 tsp. turmeric powder
Dash salt
1 tbsp. butter
In medium saucepan over low heat, mix everything together stirring
constantly cook about 15 minutes or until mixture is clear and thicken.
Pour over chicken. I make the sauce first and put a lid on it and set off
the hot burner then cook the chicken while the rice is boiling.

Red Beans and Rice

Ingredients:
2 cups water
1 cup uncooked rice
1 (16 ounce) package turkey kielbasa,
cut diagonally into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans,
drained
1 (16 ounce) can whole peeled tomatoes,
chopped
1/2 teaspoon dried oregano
salt to taste
1/2 teaspoon pepper
DIRECTIONS:
1. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and
simmer for 20 minutes.
2. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green
pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season
with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Key Lime Pie Recipe

Crust:
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

Pie:
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla
Whipping Cream For Garnish (Optional)

I N S T R U C T I O N S for Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.
Pie Filling Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serving If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

PUMPKIN BARS AND FROSTING

Ingredients:
4 eggs
1 c. canola oil
2 c. sugar
15 oz. can pumpkin mix
2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg
Mix together in large bowl, eggs, salad oil, sugar, pumpkin mix, set aside. Sift in bowl, flour, baking powder, soda,salt, cinnamon, ginger, cloves and nutmeg. Mix with other ingredients. Pour in greased and floured 10"x15" bar pan.Bake at 350 degrees for 25 to 30 minutes.

PUMPKIN BAR FROSTING:
6 oz. cream cheese
3/4 stick butter
4 c. powdered sugar
1 tbsp. cream or milk
1 tsp. vanilla Walnuts (opt.)
Mix cream cheese, butter, milk and vanilla together and the powdered sugar until right consistency. Sprinkle with chopped walnuts.

Chicken Cordon Blue

Ingredients:

4 chicken breasts (2 lbs.)
4 slices ham
4 slices Monterey Jack cheese
(can use Provolone or Swiss)
2 T. butter
½ c. dry bread crumbs
1 t. garlic salt
1/8 t. ground black pepper

Directions:

1. Preheat oven to 400 degrees. Place butter in a 9x9 baking dish and let it melt in the oven.
2. Mix together dry bread crumbs, garlic salt, and pepper. Place it on a plate or in a bowl.
3. Pound chicken breasts flat with a meat mallet. Sprinkle with a little garlic salt on one side.
4. Divide ham and cheese among chicken breasts, placing ham and cheese atop each. Roll-up the flattened chicken and secure with toothpicks.
5. Roll in melted butter then in the bread crumb mixture.
6. Place in the baking dish, seam side down. Bake for 15 minutes; turn over and continue baking for an additional 15 minutes, or until chicken is no longer pink.

Marinated Chicken

Ingredients:

2 lbs. chicken (thawed)
2 liter 7-up
1 c. soy sauce
2 t. garlic salt
Tabasco sauce (optional)

Directions:

1. Poke holes in each chicken breast with a knife. Cut each chicken breast in half.
2. Place chicken in a container. Pour 7-up over chicken until totally covered. Pour in soy sauce and garlic salt. Mix together. (At this point my mother adds Tabasco sauce)
3. Cover and place in refrigerator over night to marinate.
4. Grill on low/med heat.

--This chicken is moist and tender!!
--I’ve never actually measured the ingredients for this, so feel free to add as much or as little as you would like.

Honey Mustard Chicken

Ingredients:

6 chicken breasts (3 lbs.)
2 cans cream of chicken
1 bottle Newman’s Light Honey Mustard
1 lb. carrots (I use baby carrots)
rice

Directions:

1. In a Crock pot, put chicken, soup, dressing, and carrots.
2. Cook on low for 6 hours/ or high for 4 hours.
3. Serve over cooked rice.

Easy Italian Chicken

Ingredients:

1 lb. chicken
1-2 T. butter
pepper (a few dashes)
onion (a few shakes of dehydrated)
1 pkg. dry Italian dressing
1 8 oz. cream cheese
1 can cream of chicken
1 soup can full of milk
rice

Directions:

1. Combine the first 4 ingredients in a Crockpot and cook a couple of hours or until chicken is cooked.
2. Melt cream cheese in a pan, and then mix in cream of chicken soup and milk. Stir until smooth.
3. Add soup mixture to Crockpot and cook another hour.
4. Serve over rice.


Hint—the chicken sauce has a lot of flavor. You don’t need to put a lot of it on the rice.

Enchilada’s

Ingredients:
1/2 C chopped onions
4 oz can mushrooms
1 crushed garlic clove
1 1/2 C Diced chicken
2 Tbs butter
1 C sour cream
1 1/2 tsp chili powder
1/2 tsp salt

Sauce

1/2 C butter
1/3 C flour
3 tsp chili powder
2 C hot water salt
1 8oz can tomato sauce

melt butter and add flour to make a paste. Add hot water slowly while stirring. Add chili powder, salt, and tomato sauce. Top over rolled enchiladas and bake 350 for 25 min.

Crock pot Chicken on rice

4-5 chicken breasts
1 pkg Italian dressing mix

-Pour dressing over chicken cook in crock pot 5 hrs on low, add......

1 can cream of mushroom soup
1 can cream of chicken soup
1 8oz pkg cream cheese

-Cook 1 hour longer. Serve over cooked rice

White Chicken Chili

Ingredients:
32 oz chicken stalk
3 cans white beans
5 C cooked shredded chicken
1 16oz jar salsa (desired heat)
8 oz pepper jack cheese (Monterey jack for less heat)
2 tsp cumin
2 cloves garlic finely chopped garlic
Black pepper to taste
½ c crushed tortilla chips
Sour cream and tortilla chips to garnish

Add all ingredients and simmer on medium heat for 10 min.

Chicken stir fry

Ingredients:
2 chicken breasts cubed
2-3 stalks celery
1 stalk broccoli
3 large carrots
1/2 c. soy sauce
1/4c. water
1/2 t. sesame seeds
1/2 t. garlic salt
1 t. minced onion
rice ( about 4 servings)

Brown the chicken cubes. add veggies and other stuff. cook in skillet until veggies are tender. serve over rice.

Glazed Mini Carrots

4 servings, 1/2 cup each
Active Time: 5 minutes
Total Time: 10 minutes

Ingredients
3 cups mini carrots, (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley

Preparation
Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.
Nutrition
Per serving: 74 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 236 mg sodium; 287 mg potassium.

Mini Monkey Bread

Monkey Bread is a Rhodes family favorite. Try this fun and easy Mini Monkey Bread recipe out on your family. It's sure to become a favorite.
Prep Time: 20 minBake Time: 15-20 minSkill Level: BeginningServings: 12
12 RHODES Dinner rolls, thawed but still cold6 tablespoons butter, melted2 tablespoons corn syrup1/2 cup brown sugar2 teaspoons cinnamonIcing:1 cup powdered sugar1 tablespoon butter, melted1-2 tablespoons milk1/2 teaspoon vanilla
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and corn syrup and stir until well mixed. In another bowl, combine sugar and cinnamon and mix well. Dip each roll piece in the butter mixture and then in the sugar mixture. Place 6 pieces in each well sprayed cup of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes before removing from pan. Combine icing ingredients and mix well. Drizzle over monkey breads if desired.

Stuffed mushrooms

Ingredients:• 1/2 pound fresh, ground smoked sausage, cooked and drained
• 24 large mushrooms, stems removed
• 1/2 pound cream cheese
• 1 ounce Parmesan cheese, grated
Preparation:Cook mushrooms at 350° for 7 minutes. Allow to cool.
Mix cooled sausage, cream cheese, and Parmesan.
Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes.