Chippers

by Katie Larimore

1 bag ghiradelli milk chocolate chips
1 bag ghiradelli semi sweet chocolate chips
a little oil to thin chocolate
the thickest ripple potato chips you can find

Mix chocolates in a micro-safe bowl, and nuke for 30 seconds at a time until melted. Thin chocolate with a little oil. Dip in chips (you can do half the chip if you want to make it easier) and place on a piece of wax paper. Place in fridge or freezer to set chocolate faster, and to keep them crunchy longer. Enjoy!

Okie Enchiladas

by Christina Meyers

Whatcha Need:
3 boneless skinless chicken breasts, cooked and cubed
1/2 cup chopped onion
1-2 crushed garlic cloves
1 can of chopped green chiles
2 tablespoons butter
2 cans of red enchilada sauce (I use mild)
1 1/2 cup of shredded cheddar cheese **
8-10 flour tortillas**

** for a healthier recipe make the following substitutions: 1 tablespoon olive oil instead of butter, fat free cheese, and whole wheat tortillas

Whatcha Do:
Pre-heat oven to 350. Saute onions and garlic in butter until onions are translucent then add green chiles and let simmer for 1-2 minutes. Mix chicken and 2 can of enchilada sauce, stir. Warm the tortillas in the microwave(wrapped in paper towels or use a damp towel) for 30 seconds. Pour about 3 Tbs of red sauce into the bottom of a 13x9 casserole dish and spread evenly(this will keep the tortillas from sticking to the bottom) Spoon about 1/3 cup of the chicken mixture onto each tortilla and roll tortillas leaving the ends open. Lay enchiladas in the casserole dish seam side down. Pour remaining red sauce over tops of enchiladas and sprinkle with cheese. Bake for 20 minutes or until cheese is bubbly. You can serve with optional toppings like sour cream, guacamole, salsa, black olives or jalapenos.

Simple Shrimp Etouffee

by Allison Soine

2 oz bags frozen shrimp (or 1-1.5 lb fresh)
1 can cream of mushroom soup
1 can cream of celery soup
1 large onion, chopped
1 stalk green onions, chopped
2-3 garlic cloves, minced
2-3 tablespoons parsley, chopped
olive oil
1/2 cup tomatoes, diced
1 tsp. thyme, or more to taste
Tony's to taste

Saute onions, green, onions, and garlic in oil. Stir in soups, increase heat, bring to boil stirring constantly. Reduce heat to medium, stir in shrimp, thyme, Tony's and tomatoes. Cook for about 10 minutes, into shrimp are pink. Sprinkle parsley, serve over hot rice. Serves 4

Southern Cheese Straws

by Bethany Raulerson

Ingredients:
1/2 cup butter, room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 tsp salt
1/4 teaspoon cayenne pepper

Directions:
Preheat over to 300 degrees.
In a food processor, add the butter, cheese, flour, salt, and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pip the dough in 2- inch strips onto a lightly greased cookie sheet.( Alternatively, you can refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch thick rectangle. Cut into smaller rectangles, about 2 by 3 inches with a pizza wheel or sharp knife. )Bake for 10-15 minutes or until lightly browned. Remove to racks to cool.
*These are a popular appetizer at Southern weddings, baby showers, bridal showers, and teas*

Garlic Chicken with Mushroom Wine Sauce

by Val Copper
3-4 pounds Chicken
2 large cloves garlic, chopped
1/4 cup oil
1 cube Knorr chicken bouillon
1 1/2 cup white wine
1 large (26 oz) can cream of mushroom soup
1 jar button mushrooms

1. Season chicken with salt and pepper
2. Brown chicken in oil. During last minute, add chopped garlic until it begins to brown.
3. Combine all ingredients in large crock pot. Cook on high for 3-4 hours or low for 6-8 hours.
4. Serve over rice

Garlic Edamame

by Cyndi Gilbert

Boil 2 frozen 16 ounce edamame bags for 3-5 mins(depends if its already cooked or not) in salted water. If its already cooked, then you may defrost in refrigerator over night, instead. Some frozen edamame bags are ready to eat and already salted, so do not salt the water if it is already salted.

-In Wok on medium heat, add 3 tablespoons oil(i used olive oil, but regular canola will do).

-Add 10-20 cloves of chopped garlic and saute for 30 seconds. (or however much you like, i prefer a lot! i used around 15 or so).

-Add one large pinch kosher salt and fresh cracked pepper to taste.

-Then add edamame and saute until edamame is covered in oil and garlic. (30 or so seconds)

              WARNING:  fresh garlic is sensitive and can burn really fast! be careful! if it burns, it will become bitter.

-serve in bowl with small pinch of kosher salt garnish with discard bowl.


(remember not to eat the outside, and use your teeth and tongue to get that yummy soybean out! =)

Cinnamon Rolls using Richer Sweet Dough

by Mandy Emge

Mix together 1 cup lukewarm milk, 1/2 cup sugar, 1 tsp salt. Crumble into mixture 2 cakes compressed yeast and stir until dissolved. NOTE: You can use 2 pkgs dry yeast soaked in 1/2 cup lukewarm water for 5 minutes without stirring, then stir before adding AND omit milk.
Stir in 2 eggs and 1/2 cup butter. Mix in first with spoon and then with hand- 4 1/2-5 cups sifted flour.
After kneading the dough, place in a greased bowl turning once to bring the greased side up. Cover with a damp cloth and let rise in warm draft-free spot (80-85 degrees) until doubled in size (about 1 1/2-2 hrs)
Punch down- thrust fist into the dough, pull edges into center and turn completely over in bowl. Let rise again until almost double in bulk (30-45 minutes)
Roll dough into oblong 9"x18" pan. Spread with 2 tbsp softened butter and sprinkle with 1/2 cups sugar and 2 tsp cinnamon. Roll up tightly, beginning at the wide side. Seal well by pinching edges of roll together. Cut roll into 1" slices. Place a little apart in greased 13"x9" pan.
Cover and let rise until double in bulk (30-45min). Bake at 375 until golden brown and completely baked through, about 25-30 minutes.