Fresh Apple Cake topped with Caramel Frosting
Yellow Cupcake filled with Pastry Cream and Chocolate Buttercream and a cherry on top
Snickerdoodle Cupcake with Cream Cheese Frosting and Cinnamon Sugar sprinkle
Our full of spice and everything nice Gingerbread cupcake with Vanilla Buttercream
Fresh Banana Cake with a Coconut-Lime Buttercream and Toasted Coconut
Light and Airy White Cupcake with a Meringue Frosting
Our yummy chocolaty brownies in cupcake form
Light and airy Root Beer Cake with our Vanilla Buttercream
We cooked up way to much corn this past Fourth of July and I somehow ended up with 12 ears of cooked corn on the cob. I just could not let this yummy stuff go to waste so I made it into leftovers with a twist. With a family as big as ours you just don’t waste food.
Fried Corn with a Kick
12 ears corn on the cob, cut off the cob
1/2lb bacon, cut into 1 inch pieces (approx 6 slices)
1 onion, diced
1 red pepper, diced
1tsp chilli powder
1/8tsp cayenne pepper
salt and pepper to taste
In a large frying pan fry bacon until crisp, draining bacon grease as needed. Add onion and peppers and cook until onions are translucent. Add corn and spices and cook 5-10 minutes until corn is throughly warmed.
I started with my Chicken and made my Chicken Broth.
Tonight I kept it simple, chicken, water, sea salt, pepper, poultry seasoning, bay leaves, thyme leaves and rosemary.
Once done I chopped up my chicken and set aside 3 cups of the broth.
I then chopped up red potatoes, carrots, onion and celery and added to the remainder of broth. adding water if needed to cover veggies and brought to a boil and cooked until fork tender. Fork tender is usually around 10 minutes, it depends on your stove and elevation and that type of fun stuff. I cook at 4000ft above sea level so things take a lil longer for me. Once done I drained the veggies and returned to the pot. Next I added the chicken broth and diced chicken to the pot. Next I added garlic and cream and brought to a boil and sifted in flour until thickened. The frozen part is important. When you use frozen peas, they stay bright green and don’t get all mushy. Then again I may just have pea issues;) Lastly, pour the chicken and veggies into a greased 13×9 baking dish.
Biscuits were next… In a large bowl add flour and sugar, cut in shortening until it looks like coarse crumbs and add milk until well moistened. You may not need the full 2 cups. Place on a floured surface and roll out…you want them about a inch or a little less thick. I chose to cut out mine and just place on top. Doing this I had few leftover to bake on their own. You can just add the rolled out biscuit dough on top of the chicken/veggie mixture as well… I’ll let you decide how you want to make yours.
Finally I placed my baking dish on a cookie sheet just in case I had any spills and baked for 20 minutes, until the biscuits were golden.
Now doesn’t that look yummy?
4 cups diced cooked chicken
4 cups diced red potatoes
2 cups carrots
1 onion diced
1 stalk celery, chopped
4 cloves garlic
1t poultry season
fresh black pepper
3 cups of good chicken broth (this helps flavor your dish)
2 cups heavy cream
1/3 cup flour
1/2 cup frozen peas
4 1/2 cups self rising flour
1 1/2 cups shortening
2 cups milk
additional flour for rolling out.
Bake in a preheated to 425 for 20
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