Maurice - Shortcrust pastry (buttermilk)

Thanks to Allrecipes.com

https://www.allrecipes.com/recipe/216057/buttermilk-pie-crust/

Note: I have increased ingredients by 50% from the web page's directions. This yields sufficient pastry for a top and bottom crust for a 9 1/2" diameter, 2" deep pie dish.

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons salt

1 cup vegetable shortening

4 1/2 tablespoons cold butter

1/2 cup buttermilk

3 teaspoons vegetable oil

Instructions

Whisk the flour and salt together in a bowl. Cut the butter and shortening into small pieces with a knife (saves time with the pastry cutter). Cut the shortening and butter into the flour with a pastry cutter until the chunks are the size of small peas.

Stir in the buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape.

Divide the dough roughly 60/40 - the larger piece will be for the pie dish, the smaller piece for the top - and roll each piece into a ball. Put each piece of dough between two sheets of parchment paper and roll them out. The larger one should be about 14" in diameter, the smaller one about 11-12".

Keep the rounds of dough flat and put them in the freezer for 30 mins or so. This will help to firm them up and also make it easier to remove the parchment paper. Remove the paper slowly, it will try to stick to the dough and tear it.

Pre-bake the lower half of pastry. Preheat the oven to 475 degrees. Leave extra dough on the top edge of the pie dish, prick the dough all over the bottom and sides with a fork, and bake for 8-10 minutes. It will shrink, but with the extra you left, it should now fill the bottom and sides. 

Fill the pie with the filling of your choice and place the top crust in place. Make a hole in the top for steam to escape. Bake at 475 degrees for about 15 minutes. 

Not Yo Mama's Banana Pudding-By Paula Dean-Candace

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Not Yo' Mama's Banana Pudding
Total Time:
30 min
Prep:
30 min
Yield:12 servings
Level:Easy
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
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Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe courtesy of Paula Deen

Read more at: http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe.html?oc=linkback

Quiona Chili-Candace

INGREDIENTS

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin 
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1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste 
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1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
 Make Festive Holiday Fudge Bites  
INSTRUCTIONS

Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately with avocado, if desired.

Grilled Indian Chicken-Candace

Grilled Indian Chicken - Makes 6 servings.
I so love chicken and making it on the grill is even better! You should marinate the chicken for at least 3 hours for a mild flavor. If you want a more intense flavor try using more spices.
Ingredients:
1 teaspoon ground ginger
2 tablespoons crushed garlic
2 teaspoons ground turmeric
1/4 cup yogurt
1 (3 pound) whole chicken, cut into pieces
Directions:
1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.

3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.

Crazy Good Coffee Pot Roast-Candace

Crazy Good Coffee Pot Roast (http://fastpaleo.com/recipe/crazy-good-coffee-pot-roast-2/)

* 1 5-6 lb. beef roast

* 1 large onion (thinly sliced)

* 8 cloves garlic (peeled and smashed)

* Sea salt, pepper, marjoram

* ½ cup strong brewed coffee

* 2 T balsamic vinegar ( I don't use the vinegar as the boys don't like it)

Place sliced onion and smashed garlic in the bottom of your crock pot.

Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.

Be sure to rub the spices into the meat on both sides. Place roast on top of onions and garlic.

Brew your coffee and pour over the top of roast. Add vinegar as well.

Maurice - Maple Bars

Thanks to butterwithasideofbread.com

Ingredients

2 cups canola oil

¼ cup butter, soft

¼ cup brown sugar

3 tbsp milk

1 tbsp corn syrup

2 tsp maple extract

2 cups powdered sugar

Instructions

Pour 2 cups canola oil into a large (9” or so) saucepan, and heat it to 350F – the low side of medium.

In a medium (7” or so) saucepan, combine the butter and brown sugar. Whisk in the milk, and heat for a few minutes on medium, until the ingredients are fully melted and mixed, stirring often. Remove from the heat and add the corn syrup, maple extract and ½ cup of the powdered sugar. Mix the powdered sugar in completely. Continue adding ½ cup powdered sugar at a time, mixing it in completely before adding the next. The glaze should begin to thicken as it cools. Add 1-2 tsp more milk if needed.

Check the temperature of the oil. Set out a couple of paper towels to receive the hot bars when they come out of the oil. Prepare 2 biscuits by stretching them into an oblong shape. They will shrink back in the oil, so make them longer than you want. Put two bars into the oil. At the right temperature, they will take 2 minutes to turn golden brown on the underside. Turn them for 2 minutes more to cook the other side. Remove from the oil and set them on the paper towel to cool for a moment. Start two more bars.

Check that the glaze is thick enough that it won’t run off the bar. Spoon enough glaze onto the bar to cover the top. When the glaze has set, spoon more glaze onto each bar.

Candace-Chicken Verde Mac and Cheese

Chicken Verde Mac & Cheese
From The How To Mom

2 chicken breasts, cooked and chopped into bite size pieces (about 3 cups)
2 c elbow macaroni (I used whole wheat)
1 (10 oz) can green enchilada sauce
1 (4 oz) can chopped green chiles 
3/4 c sour cream
8 oz monterey jack cheese, shredded

Directions:
1. Cook macaroni as directed.
2. In large saute pan, combine chicken, enchilada sauce and desired amount of chiles, let simmer 5-10 minutes
3. Remove from heat and stir in sour cream. Then add half of the cheese and stir til combined and melted.
4. Pour pasta into 9x13 dish. Top with chicken mixture and stir to combine.
5. Top with remaining cheese.
6. Bake at 350 for 15 minutes.