Country Cookin With New Country Star

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Egg Nog Pumpkin Pie
Okie Fan Pays Homage To Blake Shelton's
" The More I Drink "

The Egg Nog Gives This Pie an
Extra Creamy Custard Style Filling

Ingredients:
1 Can (15 ounces)

    solid packed Pumpkin

1 ¼ Cups Eggnog

2/3 Cup Sugar

3 Eggs

1 ½ tsp pumpkin pie spice

½ teaspoon salt

1 unbaked pastry shell

     (9 inches)

Directions:
In a large bowl, combine the pumpkin, eggnog,
sugar, eggs, pumpkin pie spice and salt.
Pour into pastry shell. Bake at 375° for
60 to 65 minutes or until a knife inserted
in center comes out clean. Cool on a wire rack.
Refrigerate until serving. Makes 6 - 8 Servings!

Recipe Courtesy of Terri from the Capital
of Blake's Home State Oklahoma City, OK

Carrie Underwood
Carrie's Cacciatore

Try Our Vegetarian Pasta Dish

   We Like To Call Carrie's Cacciatore!

8 ounces penne pasta
1 cup V8 or other Vegetable Juice

10 sun-dried tomato pieces

1 teaspoon olive oil

1 large onion (chopped)

1 Cup Finely Chopped Frozen Spinach

10 Baby Carrots sliced in halves

1 cup sliced fresh mushrooms

1 tsp bottled minced garlic

1 cup white wine

1/2 tsp dried Italian seasoning

Salt and Pepper to taste

3/4 cup half-and-half

1/4 cup Parmesan Cheese

Snip the Sun-Dried tomato

pieces into 1/4 inch strips

(about 5 strips each)

Pour V8 or Tomato Juice of

choice into a microwave-safe

cup and add the tomato pieces.

Microwave on high until the

juice comes to a boil

(about 1 minute)

Let tomatoes set to cool for

about 5 minutes.

Boil pasta for 11 to 13 minutes

Heat the olive oil in a 12 inch

nonstick skillet on low.

Add chopped onion, carrots,

spinach, mushrooms and garlic.

Cook 4 to 5 minutes

covered, stirring often.

Add the V8 and tomatoes mixture,

wine, Italian seasoning and

salt and pepper to taste.

Stir well to mix and increase

heat to medium-high

until mixture boils.

Reduce heat to simmer.

Stir in half-and-half

and Parmesan cheese.

Simmer 1 additional minute.

Serve immediately over hot,

drained pasta.

The sauce should take
less than 20 minutes
and dinner is served.
Adjust minced garlic or
add garlic powder or salt
for your taste.
Pop Underwood's new CD
"Carnival Ride" into your
Player and Enjoy!

Red Lobster Biscuits!

From Brad Anderson in Kansas

Dedicated to Kenny Chesney

Ingredients:

2 Cups Bisquick Baking Mix

2/3 cup of Milk

1 Cup Shredded Cheddar Cheese

1 Tbsp Parsley

1/4 Cup Melted Butter

1/2 Tsp Garlic Powder

Directions: Preheat oven to 450 degrees

Mix Bisquick, Milk, Cheese, and Parsley,

until Soft Dough Forms

Beat Vigorously for 30 seconds

Drop dough by spoonfuls onto

ungreased cookie sheet

Bake 8 to 10 minutes until golden brown

Mix melted butter and garlic powder

brush or drizzle over warm biscuits

before removing from pan

Serve Warm...Makes 10 to 12 Biscuits

Calico Beans Pickler Style !

1 can partially drained red beans

1 can partially drained green lima beans

1 can partially drained pork and beans

1 onion chopped

1 lb. ground beef

1/2 cup ketchup

1/2 cup brown sugar

1 tsp. mustard

6 slices bacon

Fry bacon until crisp and drain.

Pour off half the bacon fat and brown

the ground beef and onion in the rest,

draining the beef and onion as you remove

it from the pan to the casserole dish which

has been sprayed with Pam. Add all the

beans, ketchup, brown sugar and mustard

and mix well. Crumble bacon over the top

and bake uncovered at 350 degrees for

half hour. You want the beans to be similar

to baked beans. You can also microwave

for 20 min. instead. Cover in the microwave

but not in the oven.

These are super delicious!

Recipe From:
Kellie Pickler Fan, Svanna

George Strait
TEXAS TWO-STEP CHICKEN

TEXAS TWO-STEP CHICKEN
      4 Boneless Chicken Breasts
   1 Jar of Hot Salsa
   1 Onion
1 Tablespoon Mustard
     1 Tablespoon Brown Sugar
    1 Tablespoon Butter
   1 Cup White Wine

Place chicken in baking dish.
Season breasts on both sides
with garlic salt, garlic powder,
and ground black pepper.
Chop onion and Mix with
Salsa, Mustard, Brown Sugar,
Butter, and Wine in bowl,
then pour mixture over
chicken breasts.
Bake 1 hour at 350 degrees
Turn Up the Heat
By Using Extra Hot Salsa!
Put on some George Strait

Music and Enjoy!

Coffee Chicken For
Joe Nichols
Joe Nichols Fan Amber B.
From Olympia WA

Chicken made with coffee

and a little kick of spice.

The perfect meal to warm Joe

and the band from the cold

winter weather on the road.

Ingredients
10 Boneless, Skinless chicken breast halves
1/4 cup Maxwell ground coffee
About 5 tbsp hot sauce
1 cup vedalia onion vinegrette
1/2 cup chopped onions
2 tablespoons lemon juice
1 tablespoon Lawry's seasoning salt
1 tablespoon Black pepper
1 tablespoon Garlic powder

Directions:
Season thawed chicken breast with seasoning salt, black pepper, and garlic powder. Cook over the skillet for about 6-7 minutes. In a medium sized bowl, mix the lemon juice, vinegrette, ground coffee, onions, and hot sauce. Stir until ingredients are mixed well. Flip chicken breasts and add the mixture to the skillet. Cover the skillet. Continue cooking for about 7-8 minutes. Occasionally check the sauce. When the sauce is thick, turn fire off. Let stand for about 2 minutes. Take the chicken out and pour the sauce over the top. How much doesn't matter.

(Any amount desired).

Serve to a tune from

Joe's "Old Things New."

Eggplant Lasagna
Gluten-Free
for Sarah Joy Brown

1 in 105 People in the United States
are affected by an autoimmune
disorder, known as Celiac Disease
from which the only known effective
treatment, is a lifelong Gluten-Free Diet

Eggplant Lasagna
Recipe Below...

For Carb Counters

and Gluten Free Diets

Dedicated to

Daytime Television Star

Sarah Joy Brown

who plays Sandy Sommers

on "The Bold and the Beautiful"

Eggplant Lasagna

Ingredients:
1 Eggplant Peeled and Sliced Thin

    1 pound Lean Ground Beef

1 Jar Spaghetti Sauce

1 Onion Chopped

1 Tbsp Minced Garlic

Mozarella Cheese

Directions:
Brown beef with onion.
Add sauce and Garlic when meat is browned.
Let simmer a few minutes. Coat bottom of
an 8x12 inch casserole dish with sauce,
add layer of eggplant, more sauce and cheese.
Continue to layer that way until all the eggplant
is gone, ending with a final layer of sauce
and cheese. Bake in preheated
350 F degree oven for about
45 minutes or until eggplant is tender.
Serve with green salad and
french bread.

Prep Time: 20 Min
Cook Time: 45 Min
Total Time: 1 Hr 5 Min
Servings: 8

Elvis Cake Recipe !

Banana Cake with

Peanut Butter Icing

   2-3/4 cups all-purpose flour
   1-1/4 tsp. baking soda
   1/2 tsp salt
   1/2 tsp. freshly grated nutmeg
   1-1/2 sticks of unsalted butter
room temp
   1 cup packed light brown sugar
   3/4 cup granulated sugar
   2 large eggs at room temp
   2 Tbs. dark rum
   4 very ripe bananas, mashed
   1/2 cup buttermilk

Center a rack in the oven and preheat to 350° F Butter and flour 2 nine inch cake pans. Mix the flour, baking soda, nutmeg, and salt together in a bowl. With a stand mixer with a paddle attachment, beat the butter until it is creamy. Add the sugars and beat for a couple of minutes. Add the eggs, one at a time, beating after each addition. Then add the vanilla and the rum. Lower the speed and add the bananas. Keep it on low speed while you add the buttermilk and the flour – add the dry ingredients and liquid ingredients alternately, adding the flour mixture in three portions and the coconut milk in two (begin and end with the dry ingredients). Mix until everything is just incorporated. Divide the batter between the two pans. Bake for around 45 minutes, or until the cakes are a deep golden brown. Cool in pans for 5 minutes and then on a rack until completely cool.

Peanut Butter Icing

   1 cup smooth peanut butter
   1 stick unsalted butter at room

      temperature
   3 cups confectioners sugar
   1/4 cup milk
   1 tsp vanilla

Cream the peanut butter

and butter in a mixing bowl. Slowly

beat in 2 cups of the confectioners sugar.

Add half of the milk, then the remain sugar.

Add the vanilla and remaining milk.

Beat until smooth.

Ice the cake !

(and we're not going to tell you how to do that)

Spaghetti Olio

For Chris Young Carolina Fan

This will serve 4

Ingredients:

1 lb spaghetti pasta (uncooked)

2 teaspoons salt

extra-virgin olive oil

1/4 cup finely

chopped Basil

3 cloves fresh garlic

1 teaspoon dried red pepper flakes

(you can use full red peppers as well)

*break them up, but keep the skin in the

oil to flavor)

1/2 cup Parmesan Cheese

and black pepper

This is a conservative recipe for

those that want a hint of the above ingredients.

Feel free to experiment with

what tastes the best for you : )

What To Do:

* Bring about 5 quarts of water to a boil with 2 teaspoons salt and 1 tablespoon of olive oil; add in the spaghetti and cook only until firm-tender...drain.

*As your boiling the pasta...Heat about 1 cup olive oil over medium-low heat in a large skillet.

*Add in 3 cloves of chopped garlic and about a pinch of salt with black pepper to taste. Sauté stirring often until the garlic is light brown (about 6-8 minutes) remove from heat and stir in the crushed red pepper flakes, basil.

*Transfer the drained pasta into the large skillet with all of the mixed ingredients Toss until the pasta is coated with the hot oil garlic, red peppers and basil.

*Season with more black pepper and salt to taste as needed.

*Serve immediately with grated Parmesan cheese.

Chris Young Fan, Mama Carolina, At left